Prunes

Prunes

The plums that are dried to make prunes must have a very high level of sugar in order to be dried in the sun without fermenting and a 'free' stone, a rare thing in prunes.

In the kitchen they are quite distinct from plums, the sweet rich flesh is a delight in compotes, cakes and puddings and in savoury sauces particularly with poultry and rabbit stews as the flesh holds up well to long braising. They work well studded into pork or poultry terrines and match particularly well with chocolate.

The best prunes come from Agen in south west France, rich, black and semi dried they are also sold in jars steeped in the local Armagnac, an amazing dessert stirred through whipped cream and crushed meringue