Ingredients

• 3 dozen prunes (pitted, extra-large variety)
• 4 cups good red port
• 1 cup sugar
• 1 piece vanilla bean
• Whipped cream
• Macaroons
• Candied violets

Instructions

1. Soak prunes for 24 hours in 2 cups port. Then add 2 more cups port, the sugar, and vanilla bean. Cook gently for about 1/2 hour. Cool and refrigerate for 3 days.
2. To serve, put in a decorative bowl and cover with whipped cream. Sprinkle whipped cream with a thick layer of powdered macaroons and garnish with candied violets.