Prunes soaked in Brandy

If we were cooking in France this would be Prunes soaked in Armagnac. Upon investigation at my local wine shop, I was told that it would be ok to substitute Brandy for Armagnac for the purpose of cooking, since the lower cooking quality Armagnac is not widely found here. Soaking Prunes in Armagnac (or in our case Brandy) is common throughout France form the Loire valley to Gascony. Typically, the prunes are then stuffed into a loin of pork.

11 ounces of whole pitted prunes, cut in half (one small container from whole foods)
1 ½ cups red wine
¾ cup brandy

Place the prunes, wine and Brandy in a small bowl and allow to soak for several hours or overnight.