Calvados prune and bayonne ham skewers

Method

1. Put the calvados in a shallow bowl and add the prunes. Cover and soak for 4-5 hours, turning every so often, then remove and pat dry with kitchen paper. 
2. Cut the ham slices in half lengthways, then fold up and skewer onto cocktail sticks. Skewer a prune on each stick, then arrange on a platter. Dip into the baked cheese or pistou.

Serve with fennel and sesame breadsticks and vacherin mont d’or, as pictured.