Prunes
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All year round
After the plum harvest come the prunes especially, as far as we are concerned, those made in the juicy style of South West France. There the plums are gently dried until they are done enough to keep but still juicy and tender enough to eat without soaking. This technique is associated with the region around Agen, hence the name Pruneaux d'Agen. You can usually find them in delicatessens; supermarkets are more likely to have the Californian equivalent which is called a ready-to-eat prune.
The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.
Serves 6Bread and Butter Pudding with Whisky-soaked Raisins
At Christmastime, or for any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
Serves 6-8Fallen Chocolate Souffle with Armagnac Prunes
Yes, it's really true – this soufflé is supposed to puff like a normal one, but then it is removed from the oven and allowed slowly to subside into a lovely, dark, squidgy chocolate dessert. It is served slightly chilled with a prune and crème fraîch
For an 8 inch (20 cm) cakePrune and Armagnac Creole Cake (for Prep Day 2)
These are the ingredients to pre-soak for seven days to make the cake on Preparation Day 3.
Serves 4Braised Pork with Prunes
A wonderful winter warmer, which uses pork, apples, juniper and potatoes to mouthwatering effect!
Serves 6-8Prune and Armagnac Chocolate Log
A flavour of Christmas here - a chocolate log with a wonderful filling of chocolate mousse and prunes in Armagnac. It would also make the most impressive dessert - minus the holly! - at any time of the year.
