- 200 g of Agen prunes, stoned - ½ litre pear sorbet - 50 g slivered almonds - 4 dl Brulhois wine - 1 orange, thinly sliced - 1 cinnamon stick
The day before serving, place the wine in a saucepan together with the orange slices and the cinnamon stick. Simmer over a gentle heat for 15 minutes. Remove the cinnamon stick and leave to cool.
Pour into a serving bowl, cover with cling film and keep cold until the following day.
Just before serving, place one or two scoops of pear sorbet in the middle of each plate. Place the prunes and orange slices around the sorbet, drizzling over a little of the wine mixture.
Toast the slivered almonds for a few seconds in a frying pan over a hot flame, share between the plates, and serve.
Wine from day to day
