Chocolate-dipped plums with Armagnac marzipan

Method

1. Line a baking sheet with baking paper. Make the marzipan. Whizz the pistachios in a food processor until ground. Add the almonds, sugars, egg yolk and brandy and whizz until it comes together to form a paste (add a little more brandy if it seems crumbly). Wrap in cling film and freeze for 10 minutes to chill.
2. Break up the chocolate and put into a bowl over a pan of simmering water to melt. Once melted, remove from the heat and stir until smooth. Transfer to a tumbler, for easy dipping.
3. Squeeze out the stone from each plum. Take small pieces of the marzipan, roll into an oblong and stuff inside each plum. Dip half of each stuffed plum in the melted chocolate, then press a pistachio onto the melted chocolate half of each plum. Sit on the lined baking tray to set.
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4. Once set, gift-wrap 4 or 5 in a box with a card or label, explaining to store in the fridge for up to 2 weeks.