1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in half and remove the pits. Finely chop 1/2 of the prunes and reserve the remainder. Mix the chopped prunes into the ice cream and fill terrine mold. Freeze until firm 3. Toast and chop the hazelnuts 4. Dip terrine in hot water for a few seconds to loosen. Unmold. Cut into slices and serve surrounded by prune halves. Sprinkle with armagnac marinade and chopped hazelnuts.
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|Serving Size: 1 Serving (977g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 969 (45%)|
|Amt Per Serving||% DV|
|Total Fat 107.7g||144 %|
|Saturated Fat 61.5g||308 %|
|Monounsaturated Fat 33.4g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 394.2mg||121 %|
|Sodium 719.7mg||25 %|
|Potassium 2480.9mg||65 %|
|Total Carbohydrate 264.4g||78 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 256.7g|
|Protein 35.6g||51 %|
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Calories per serving: 2161
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