How to make it

  • Heat the brandy in a small saucepan without letting it boil.
  • Remove from the heat and stir in the prunes. Leave overnight.
  • The next day, drain the prunes, remove the pits, and chop the flesh roughly. Set aside.
  • Put the chopped apple in another small pan and trickle over 2 tablespoons of water.
  • Add vanilla add to the pan, and stir into the apple.
  • Heat until sizzling, then cover and cook for 5-7 minutes, stirring occasionally, until pulpy.
  • Cool, then crush to a chunky purée with a fork.
  • In another saucepan, gently heat the sugar with a splash of water until melted, stirring occasionally.
  • When clear, raise the heat, stir in the butter, and cook to a light caramel colour. Do not stir or you will make fudge.
  • Remove from the heat and cool for 5 minutes, then mix in the milk.
  • Cool to room temperature, then mix in the apple and chill.
  • Divide the prunes among 6 glasses. Top with the caramel-apple mixture and serve.

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