Almond Croissant Toast with Prune Soaked in Brandy


1 cup pitted prunes, about 20
1/2 cup boiling water
2 tablespoons Armagnac
2 almond croissants
heavy cream, to serve


  1. Put the prunes in a bowl and add the boiling water. Cover and let soak for at least 1-1/2 hours.
  2. Tip the prunes and soaking juices into a saucepan and bring to a boil. Simmer for 5 minutes until the juices are syrupy, then add the brandy and bubble for a few seconds longer.
  3. Meanwhile, carefully split each almond croissant in half to make 2 flat crescents. Broil the cut sides until golden and crisp around the edges, then pile the prunes on top and spoon over the juices and the cream. Serve immediately.

Makes 2 servings.

Source: On Toast