Breakfast
Nibbles
Starters
Meat dishes
Fish dishes
Desserts
Sweet

Serves 6

Ingredients
- 250 g 'giant' prunes,
- 2 dl water, 2 dl wine,
- 1 tablespoon caster sugar,
- 6 'medium-sized' Williams pears
- 1 dl water,
- 100 g caster sugar,
- 1 sachet vanilla sugar, juice of ½ lemon,
- 150 g cooking chocolate.

Preparation time : 10 min for the prunes and 10 to 15 min for the pears.
- Wash the prunes, place them in a glass casserole dish with the water, wine and sugar.
- Cover with the lid.
- Cook for 5 minutes (on medium power) in order for the prunes to swell.
- Remove the lid and cook for another 5 minutes.
- Allow to cool.
- Peel the pears and core them without cutting them in halves.
- In a casserole dish, add the water, sugar and lemon juice.
- Bring to the boil (3 minutes on full power).
- Add the pears and cover with the lid. Cook for 5 minutes (full power), then turn the pears over. Cook for another 5 to 8 minutes without the lid.
- Allow to cool.
- Present each small dish with a pear, prunes and a little juice. Coat with chocolate.
NB. You can decorate this dessert with assorted biscuits.

Serves 6

Ingredients
For the pastry case:
- 200 g flour,
- 100 g unsalted butter,
- 100 g icing sugar,
- 2 egg yolks.

For the filling made with prune cream:
- 150 g stoned prunes,
- 2 sheets or 4 g gelatine,
- 250 g crème fraîche,
- 100 g sugar,
- 8 cl of rum.

For the garnish:
- 5 kiwis,
- 12 prunes,
- 125 g quince jelly.

Preparation :
- The day before, prepare a sweet dough.
- Leave it to rest in the refrigerator.
- Blanch and drain the prunes. Cook them quickly with 50 g sugar. Blend in all the prunes. In this still warm prune cream, add 2 sheets of gelatine that have been previously soaked in cold water and lightly dried on a piece of kitchen roll. Allow to cool.
- Butter the flan dish. Roll the dough to a thickness of 5mm and line the dish with it. Prick the dough.
- Place dried beans on the dough and cover with aluminium foil.
- Cook for 20 minutes at 200°C (gas mark 6-7), then remove the foil and the dried beans. Cook further to allow the dough to brown nicely.
- Allow to cool.
- Finish preparing the light prune cream: to do so, take a cold salad bowl, whip the sweetened crème fraîche until it thickens. After flavouring the jellied prune cream with the rum, add the sugar and the whipped cream.
- Fill the pastry case with this light cream. Allow to set in the refrigerator for 30 minutes and garnish the top with slices of kiwi fruit and half-prunes.
- Coat the mosaic of fruit by brushing on the melted quince jelly.