[Liz]

A prune tree? Who knew? I always thought prunes were dried plums. BTW, unlike the US, prunes are a delectable gourmet treat in France.

davidliebovitz.com

PRUNE STUFFED PRUNES

Hardest-sell on the planet, telling Paris newcomers to try Pruneaux d’Agen fourrés---prunes stuffed with prunes. Despite their reputation, prunes are a great delicacy in France; one taste of just a regular pruneau d’Agen (especially mi-cuit, (“partially dried”); you’ll go gaga after your first bite. The pit is yanked out, then refilled to the point of nearly bursting with smooth prune puree w/ a touch of Armagnac. Maybe dialed-up with almond cream or chocolate or orange zest.

A tin of Pruneaux d’Agen fourrés is a gift par excellence--one of those Only-in-France (or Europe) items. A visit to a candy store rekindled my love of them--when my system has recovered from fresh cherry season, I’ll go get a tin for myself. If you need a little more prodding, try them with a glass of Armagnac (as in the pic).

[Oshkalaboomboom]

BTW, unlike the US, prunes are a delectable gourmet treat in France.

Easy enough to do yourself. There is a basic Prune Cream recipe here (use a translate program to translate the page into English). You can either keep the cream in jars like jam or use a piping bag to make your own stuffed prunes for way cheaper than buying them in France.

[ApplegateRanch]

>>A prune tree? Who knew? I always thought prunes were dried plums. <<

Prunes are dried plums, but not just any dried plum is a prune; prunes are freestone varieties grown for drying, and have their own flavor profile. Eating plums are generally clingstone varieties.

Prune trees are just plum trees suitable for producing dried prunes.

To complicate matters, there’s also gages, as in ‘Greengage Plums” (my own favorite.) and damsons. It is never simple!

About as bad as apples or squash. LOL