Let's Fool Around!

16       pitted dried prunes
1/2 cup  port: ruby, tawny or vintage
1/4 cup  sugar
1 cup    whipping cream
         cracked walnuts or hazelnuts

Soak the plums in the port for at least
24 hours. In a blender or Cuisinart,
purée the plums with the sugar. In a separate bowl, whip the cream until it's stiff. Fold the plum mixture into the cream. Refrigerate for at least an hour. Serve in your best crystal stemware or martini glasses, topped with the cracked nuts (digestive biscuits for the allergic). Serves 8...