- 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.
- 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