Prunes in Armagnac

Make at least a week in advance and they’ll keep indefinitely, so you’ll always have an instant, boozy pud on hand. Briefly boil together 350ml (scant 1½ cups) water, 2 tablespoons brown sugar, 6 cloves, 6 allspice berries, 2 star anise and a cinnamon stick to make a syrup. Pack 350g (12 oz) Agen prunes into a jar, pour over the syrup and spices and top up with 120ml (½ cup) Armagnac. Store in the fridge; eat with chocolate ice cream.