Prunes in Brandy

• 1 lb (450 g) tenderized, pitted (stoned) prunes
• 4 oz (

Use an attractive glass storage jar with a tight fitting glass top. Make sure the jar is large enough – the prunes and syrup should not more than three-quarters fill the jar. Prunes plump out and absorb the liquid during storage.

Cover the prunes with cold water, bring up to the boil and simmer for 3 minutes. Draw off the heat, strain and reserve about