Sugarplums, made famous by the “Dance of the Sugarplum Fairy” in Tchaikovsky’s ballet, The Nutcracker Suite, is an old-fashioned English word for candy. It evokes the sweet glory of a dried plum, also known as a prune. Lately, body-cleansing properties of prunes have made them embarrassing. But so what if they are healthy? They are also beautifully sweet like candy, full of wrinkle-fighting antioxidants, and charged with fiber and vitamins. In this recipe, with an assist from dark chocolate, prunes regain their rightful place as sugarplums. This sauce makes a fine duet with ice cream or a slice of pound cake (see Breakfast-in-Bed Pound Cake, page 26).

Ingredients

Chocolate Choices:

　　10 prunes, thinly sliced lengthwise

　　3 tablespoons maple syrup

　　3 tablespoons water

　　1/4 cup brewed coffee

　　3 tablespoon light brown sugar

　　1 tablespoon Cognac

　　3 ounces dark chocolate, finely chopped

　　Combine the prunes, maple syrup, water, coffee, and brown sugar in a small saucepan and bring to a boil. Boil for about 3 minutes, lower the heat, and add the Cognac and dark chocolate. Stir until you have a smooth consistency. Serve warm over ice cream or cake.

　　Chocolate Bliss