Goose Stuffed with Apples and Armagnac-Soaked Prunes
Nadine Levy Redzepi soaks prunes in Armagnac until they’re superboozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose. If boozy flavors aren’t your thing, you can soak the prunes for as little as 2 hours.
Sounds like grandmaws, well, the one that could cook anyway.
She was the bootlegger, maybe theres something to that.
Cherry bounce was always available for medicinal purposes of course.
She wasnt a drinker.
She did occasionally eat too many cherries on her ice cream.