Melt the chocolate in a bain marie and add very finely chopped crystallised ginger (to taste, really).
Using a cocktail stick to pick up the prunes/apricots, coat them in the chocolate by dunking them. Place the coated prune onto a greaseproof surface with the cocktail stick still in place (when the chocolate hardens it sort of "cements" the stick in place making them much easier to eat)
Place in an airtight container in the fridge until needed Photo here - http://img.photobucket.com/albums/v246/janeroper1/DSC04543.jpg The prunes and apricots I used were very moist, but I thought that it might be nice also to soak the prunes and apricots, maybe in some cinnamon tea and some sort of booze - brandy/cognac for the prunes and Cointreau for the apricots) They were totally delicious!
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