Prune — dried plum, sticky-sweet with mineral depth. Tagines (lamb-prune), French rabbit stews, German Schwarzwald cake, Polish bigos.
Where it comes from
Prunes are dried plums, a preserve perfected around the Agen region of France and along the Silk Road, where drying turned a fleeting fruit into a year-round sweet.
In the kitchen
Plump and concentrated, they sweeten tagines, stews, cakes and compotes.
Across cuisines
Curaçaoan
Prune — the rum-soaked dried fruit ground into the black bolo pretu. Source: Wikipedia (Cuisine of Curaçao).
Algerian
Andalusian-Moorish inheritance — dried plums in lamb tagines with cinnamon and orange-blossom water, the sweet-savory court tradition.
