Sauternes Custard with Armagnac Prunes

The British are loathe to eat any dish which they are told features prunes. Would they be happier if they were called dried plums? Those who overcome their prejudice and taste them with this sublime custard are invariably converted. While the recipe specifies Agen prunes, the most superior French prunes that are used in the restaurant, there are now very good pitted California prunes that will be fine. The Armagnac used to flavour the prunes has a unique flavour, but you could use brandy. T