Prune Armagnac

Pruneau Armagnac jam is inspired by the old boy jam that is eaten at Christmas. It is prepared from different varieties of fruits during the harvest season. These fruits macerate for several months in brandy before being tasted. L'Epicurien has chosen the Pruneau-Armagnac association from the south-west. Want to know more about this association? In France, the prune is the dried fruit of a variety of cultivated plum tree, called prunier d'Ente. The prune d'ente would have been introduced from the East at the time of the Crusades and was first multiplied in the orchards of the Benedictine monastery of Clairac (Lot & Garonne). It was probably the monks who first practiced plum drying. The ripe fruits are picked up by shaking the plum tree manually or using mechanical vibrators which cause the plums to fall on wide stretched webs. The quality of the prune largely depends on the ripeness of the plum. The picked fruits are washed in fresh water and then dried naturally in the sun, or industrially, in the oven. Armagnac prides itself on being the oldest eau-de-vie in France. It is obtained from the distillation of dry white wine, the grapes of which are picked in October, during the harvest. It has been produced in Gascony (Gers, Landes and Lot-et-Garonne) since the Middle Ages, but it became a real consumer product in the 16th century. Today, it is mainly eaten as a digestive at the end of the meal. Bas-Armagnacs have fruity notes reminiscent of prunes, which makes them a favorite eau-de-vie to pair with this dried fruit.

On pancakes, in stuffed turnovers, cannelés, on vanilla or almond ice cream, rice pudding...


  • Prepared with 54g of fruit per 100g. Prunes 54%, cane sugar, Armagnac 3%, gelling agent: fruit pectin.
  • Energy: 970kJ / 229kcal; Fat: <0.5g, of which fatty acids: <0.1g; Carbohydrates: 55g, of which sugars: 55g; Protein: 0.8g; Salt: 0.03g
  • Click here to see the jam turnovers recipe

natural ingredients


Hérault (France)

#let's savor together