Armagnac-soaked Prunes, stuffed with foie gras Prunaux à l'Armagnac, farcis de foie gras

Ingredients:

• pitted prunes
• foie gras, mi-cuit (duck liver preferred over goose liver)
• Armagnac liqueur

Instructions:

• soak the prunes in Armagnac for at least two days
• stuff each prune generously with foie gras
• may be served on platter with toothpicks, or on individual spoons
• also tastes great the next day

[recipe is brought to you by Frank Dörenberg]