Thomasina Miers' recipe for brandy and prune fool with chocolate bark | The new flexitarian

A festive glassful featuring prunes soaked in armagnac, then pureed, layered with vanilla and brandy cream, and topped with chocolate shards

The French have long been wise to the pleasures of prunes but in Britain we seem to overlook them. Growing up, my mother would work wonders with Agen prunes, gently poaching them for various glorious concoctions. Cut to a French exchange in Paris when I had a prunes and armagnac ice-cream alongside a scoop of dark chocolate, from a shop on Île Saint-Louis. The flavours are still etched in my memory, and inspired this delectable pudding.

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