Combine brandy, vinegar, dried plums (prunes), and bay leaf. Let stand until prunes are soft, about 20 minutes.

Peel apple and cut into 1/2" dice. Add butter and apple to skillet and saut� over medium-high heat until beginning to brown and soften, about 3 minutes.

Add shallot and garlic and saut� 2 minutes. Remove from heat and add prune mixture.

Simmer until liquid is reduced to a glaze. Add chicken broth and any meat juices and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes.

Season with salt and pepper and discard bay leaf.

Serve with lamb, turkey, or pork.