Very suitable to have on hand to whip up a quick dessert or for when you need an afternoon pick-me-up.
This recipe is part of Chocolate-Dipped Prunes with Brandy Cream
75g sugar 250ml (1 cup) water
200g (24) prunes (stoned) approx
150ml brandy (depending on jar size)
- In a medium-size pot place sugar and water and place over a medium heat. Stir till sugar is dissolved then increase heat and bring to the boil.
- Remove from heat, add prunes and leave to soak at room temperature till syrup is cold.
- Drain prunes, retain syrup and place prunes into a clean sterilised jar.
- Cover with brandy, seal with a tight-fitting lid and store in a cool place for up to three months.