Prunes are really plums and are not used enough. This dish is so easy and anyone who has it loves it.
Pour boiling water over tea leaves and infuse for 10 mins.
(I use 1 teabag).
Strain, add 2 tbsp of the Armagnac and pour over the prunes.
Cool and refrigerate for a few hours.
Strain the liquid into a saucepan, add caster sugar and bring to the boil, stirring. Allow to bubble until the liquid is reduced to a light syrup, then cool.
The prunes, syrup and cream should all be well-chilled before serving.
Beat the cream until thick and stir in remaining Armagnac and icing sugar.
Layer all this in glass dishes with stems.
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