The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
These ingredients are pre-soaked for seven days to then make Prune and Armagnac Creole Cake
Wintry comfort food at its best - this French classic feature pork, prunes, apples and spices with a crisp potato topping. All you need to serve it with is some seasonal greens or winter carrots.
A flavour of Christmas here - a chocolate log with a wonderful filling of chocolate mousse and prunes in Armagnac. It would also make the most impressive dessert - minus the holly! - at any time of the year.