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Put the sugar, an optional piece of citrus peel and a used teabag in a clean 500 ml jar.
Pour in about 350 ml just-boiled water and leave to infuse for about 10 minutes, until the water is warm but not hot.
Add 200-250 g dried prunes, cover, seal and leave to infuse overnight.
The next day, strain the syrup from the jar into a small pan, bring to a boil and reduce by about two-thirds, until thick and glossy.
Pour the syrup back over the soaked fruit and, if you like, add a splash of whisky or brandy.
Seal the jar, give it a little shake and put in the fridge, where the prunes will now keep for at least a month.