Ingredients

410g can prunes , in apple juice
1 tbsp brandy (optional)
50g dark chocolate (70% cocoa solids), broken into pieces
grated zest of ½ orange
300g natural Greek-style yogurt
1 tbsp pistachio nuts, roughly chopped

Method

STEP 1
Drain off and reserve the juice from the prunes, then press each prune gently between your fingers to slip out the stone. Tip the prunes with the apple juice into a food processor or blender (there should be no more than 100ml juice). Add the brandy, if using, then process the fruit to a purée.

STEP 2
In a small bowl, microwave the chocolate on High for 1-2 mins until melted. Stir in the orange zest and allow to cool slightly. Divide the yogurt between two bowls and stir the melted chocolate into one of them.

STEP 3
Layer alternate spoonfuls of the three mixtures in four dessert tumblers, starting with a layer of prune purée, then natural yogurt followed by the chocolate yogurt mix. Finish with prune purée and top this with natural yogurt. If you like a marbled effect, swirl the layers together using a skewer.

STEP 4
Chill in the fridge for at least 1 hr before serving, then scatter over the pistachio nuts to decorate.