Espresso Prunes



Dissolve 2 tbsp. ground espresso coffee in 125 ml boiling water, then strain. Add 300 g sugar, 2 tbsp brandy and 500 ml water and bring to the boil, stirring. Add 500 g large dried, pitted prunes and gently simmer for 30 minutes until the liquid is thick and syrupy. Serve with yoghurt.