A RICH, EAZY, BOOZY DESERT FOR LONG EVENINGS
This dish is so easy it's almost not really a recipe.
While you are making your main course, simply put a pot aside and slowly simmer some prunes in lots of red wine. Add a few cloves, cardamon pods and some anise seeds.
When you're done with your main, serve the prunes with a great big wicked dollop of artery-hardening Mascarpone cream, or some good yoghurt if you're watching your health.
The taste is somewhere between the sunshine trapped in the prunes and the rich spices of christmas, making it ideal for the late autumn.