Prunes in Armagnac. Pruneaux à l’Armagnac

• 500g dried prunes 
• 200g (1 cup) sugar
• 1/4 liter (1 cup) water
• 1 lemon
• 1 pod of vanilla
• 1 bottle of good Armagnac

1. In a small sauce pan, add the sugar and water and heat until boiling. Meanwhile, use a vegetable peeler to peel strips of skin from the lemon, add them to the pot. Slice the vanilla bean in half, and drop them into the pot.
2. When the pot comes to a boil, let it continue boiling for two minutes. Then, put the prunes in a medium bowl and pour the boiling liquid over it. Let the ingredients steep for 12 hours. 
3. After 12 hours, remove the lemon peel and vanilla pod. Spoon the prunes into a large mason jar. Pour the Armagnac into the remaining liquid in the bowl, mix well. Pour the content of the bowl through a sieve into the mason jar. Close the jar tightly and let stand for at least two weeks, or preferably one month, before use.