- Cover the prunes with water and simmer gently until tender.
- Purée with 120ml of the cooking water and allow to cool.
- Place in a large bowl and fold in the yogurt, honey, cream and Amaretto or Armagnac (if used). Spoon into serving bowl and chill for at least 1 hour.
- Serve decorated with crushed Amaretti biscuits.
Ingredients:
250g Crazy Jack Organic Prunes
200g Greek set yogurt
225ml double cream, lightly whipped
2 tbsp clear honey
2 tbsp Amaretto or Armagnac (optional)
Amaretti biscuits
