Homemade Prune (Liebezeit) Recipe

From correspondent Meg Liebezeit:

Start with a bag of prunes - according to the French the best are from Agen, don't know if you can find them elsewhere. Ideally, they still have the pits. Prick each one with a pin and steep in tea for an hour or two. Drain, and put in jars. Cover with Armagnac. Add a teaspoon or two of sugar if you like. Leave for a couple of weeks in a cool dark cupboard. Taste and add a bit more sugar, if needed. The longer they steep in the Armagnac, the better they are though two months is usually enough to make them quite good. To serve, place two or three prunes in a cup and cover with syrup. It's really lovely tasting - a bit like slivovitz, but much much nicer and less likely to give you a headache the next morning.