Chocolate-Stuffed Prunes with Calvados and Ice Cream
Preparation info
Difficulty
Easy
Serves
4
Appears in
A World in My Kitchen
By Peter Gordon
Published 2003
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 — jaffa (orange and chocolate). You can also serve these prunes individually with coffee after a meal.
Ingredients
100 g 3 ½ oz - finely grated zest of
1 12 3 tablespoons 4 scoops
Method
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 haven’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
© 2003 Peter Gordon. All rights reserved.