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Ninfetas colegiais

For the Armagnac prunes 350g (12oz) Agenno-soak prunes 150ml (5fl oz) Armagnac, for the prune and creme fraiche sauce. The remainder of the soaked prunes 150ml (5fl oz) creme fraiche, you will also need a 20cm (8in) springform cake tin, greased and lined with baking parchment The prunes need to be soaked overnight, so simply.

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