Okay, I'm going to have to jump on the bandwagon here too, despite not having any nifty photos. Because I actually like prunes. And no, I'm not over the age of 60. And I don't have any, shall we say, digestive issues? I like them because I know the best thing to do with them. You want to treat them like a dead British Naval Hero (Nelson?): you want to preserve them in liquor.
So here is my recipe and a guarantee that it is the tastiest thing you can do with prunes. Brew a pot of tea. While it is steeping, take a one kilo bag of Agen prunes (with the stones) and prick each one with a pin (or a fork if your kitchen does not run to sewing tools). Put them in a bowl and pour the tea over them. Let them sit anywhere from four hours to overnight. Drain the prunes. Put them in clean big jars and cover them with Armagnac. You could use brandy, but Armagnac is best. You can add a spoonful or two of sugar if you like to speed up the sweetening process, but I don't bother.
Put them in a dark cupboard for a couple of weeks. And then serve a couple in a pretty glass. You can pour them over a ball of vanilla ice cream. Or you can just eat them in their lovely alcoholic juice. They are heavenly. If you've ever tasted slivovitz, they are similar, but much, much nicer. Smoother and less syrupy. Less prone to give you one of those nine-in-the-morning-and-I-want-to-die hangovers.
And if you give a jar to your uncle (who IS over 60 and loves prunes and alcohol) for Christmas, he will love you forever. He might have done anyway, but this will clinch it.
(Barrett's tart looks pretty good too though, I have to admit...)