Chocolate-Stuffed Prunes with Calvados and Ice Cream


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

When I first arrived in London in 1989, every restaurant seemed to be servingprune and Armagnac ice cream. This is a slight play on that, with the addition of another perfect combination โ€” jaffa (orange and chocolate). You can also serve these prunes individually with coffee after a meal.


  • 100 g (3 ยฝ oz) dark chocolate, finely grated or chopped
  • finely grated zest of 1 orange
  • 12 pitted primes
  • 3 tablespoons Calvados (apple brandy)
  • 4 scoops vanilla ice cream


    Combine chocolate and orange zest. Take each prune and poke your finger into the cavity to widen it. Stuff with jaffa mixture and then fold prune back over itself to seal. Place prunes in a saucepan just large enough to hold them, holes facing upwards. Pour in enough warm water to come halfway up prunes. Cover and bring to a simmer. After 2 minutes check they havenโ€™t boiled dry then continue to cook until there is barely any water left. Add Calvados, put the lid back on and leave to cool. To serve, place a scoop of ice cream in a dish, add three prunes and pour over some syrup.