Instructions: Drain the prunes and remove the stones. Stir the port into the fruit then use an electric blender to reduce the fruit to a puree. Stir in the icing sugar then fold in the double cream (or crem mixture).

Add enough cream to achieve a very soft set. Spoon into small glass dishes.

Set in the fridge to chill.

Caramel shards: Use a small heavy pan, add the dry sugar and over a high heat start to melt the sugar. Lift the pan off noew and then, shaking the sugar back and forward. Eventually the sugar will dissolve into a liquid.

When it is a good dark colour use a fork to dribble the caramel over a sheet of non-stick baking paper in a random design. Allow the caramel to harden.

Serve the port and prunes with rough pieces of caramel stuck on top.

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