Soak overnight the prunes in the orange juice and rind, Armagnac, the tea bag and enough boiling water to cover.
Next day weigh
Strain the liquid and add the sugar. Cook on a slow heat until it is very, very tight and caramelises just at the edges (no more). Add this liquid, the cheese and the prunes into a food processor and work just enough to mix evenly. Leave to cool well.
Fold the Crème Chantilly very carefully into the cold prune mixture. Freeze in individual glasses or in a container. Serve with the rest of the soaked prunes as garnish and sprinkle with a little more Armagnac.
© 1984 All rights reserved. Published by Jon Croft.