Prunes - the greatest of all dried fruit

I love 'em.

I like them stewed in claret. It's a lovely ice cream topping.

A bold proclamation considering the recent reports of contamination of domestic AND foreign prunes.

I forced to eat them as a kid due to constipation.

I’ve recently given up refined sugar and prunes are a life saver when I’m craving sweets

Stewed prunes are great on Greek yogurt.

Along with Dates, they're my favourite dried fruit. I love the individually wrapped ones with the orange essence. I think they're Sunsweet brand. They're like candies. Prunes never caused me chronic toileting either, which is the only reason some eat them.

But can they sing? Can they perform?

R7 has a special intestinal coating called 500 sailors.

R9 Funny that, but it doesn't take 500 sailors for me: one load, and like clockwork, it's a sit down deal 20-30 minutes later. I get more than enough fibre, and apologies in advance if it's TMI, but I already "go" 3-5x a day.

When I've really gone and done it, and regret it, is when I take Mg as a sleep aid. Then I'm like Karen Carpenter on an Ex-Lax binge. Prunes however have never been a catalyst for me, or beans for that matter. Being stoned on grass one night, I ate 13 of those orange flavoured prunes... nothing happened.

I think I like dried apricots or dried cherries better than prunes.

The last thing this house needs is another dried fruit.

R12 Easy there mate, I may be a fruit, but I'm not dried up yet!

I also like them. The Sunkist orange and lemon essence prunes are a lovely snack. I've never had them stewed, but I think I'd have to serve them over ice cream. Otherwise, it might be weird to have them hot.

R14 You've piqued my curiosity, I love lemon, and had no clue there were lemon flavoured prunes. I'm going to find them now. Cheers.

When we stayed with my grandparents they always served a couple of prunes at breakfast along with half a grapefruit, orange juice, toast and eggs, or cereal and a multi-vitamin. My grandpa also ate hominy with his eggs. The prunes were for keeping the bowels moving. I hated the prunes and never touched the hominy.

No, it is not the greatest dried fruit.

Pear and amaretto-soaked prune pie is great.

I want to make plum cake now.

Moroccan people love dried fruits in their savory dishes.

I just had a bowl of stewed prunes. Delicious!

I snip up a few and add them to my beef stew. They add a terrific depth of flavor.

Sadly, they are as calorific as they are delicious.

Prune juice is the drunk of my warriors

[quote]Sadly, they are as calorific as they are delicious.

Unfortunately most dried fruits are. Dates are my favorite

Stewed prunes, or dried figs, served cold with a splash of heavy cream and a dusting of cinnamon is quite tasty.

r9 I may never stop laughing. THAT, my friend, is comedy gold.

I have prune friends. Good in small doses but too much of them give you the shits.

I go all prune-y when I sit in the bath too long.

Prune is a girl's name in French. Imagine inflicting that on an innocent child.

Yes.

#PrunellaOrNothing

I can't remember my name anymore.

This thread us like a convention of eldergays.

Diced prunes baked in melted Brie inside a pastry puff makes a great holiday potluck contribution. Transport in aluminum foil and have the hostess use a holiday dish or bring one to leave behind and you can leave with the hot dad from next door discreetly.

R5 = Jerry Kennedy

[quote] I snip up a few and add them to my beef stew. They add a terrific depth of flavor.

Get a load of DL's Ina Garten.

The New Basics cookbook has a great chicken recipe with prunes and sausage. Sounds weird but is really delicious.

What's the difference between a prune and a plum, anyway?

I love them in Chinese food!

Also very delicious as tapas, stuffed with goats cheese and wrapped in Italian Parma Ham and then slow fried in olive oil! Served with aioli.l

r38 Moisture, my friend, moisture. Prunes are usually dehydrated what are called Prune Plums or Italian Plums( small, oval, purplish skin, pale green or yellow flesh, easily-removable pit)

When supermarket yogurt sales were in their infancy, Dannon had a flavor called: Prune Whip. Disappeared a long time ago, I imagine it fell prey to all the prune jokes and side-eyes.

A warrior’s fruit.

Prune filled pastries and cookies are classic: Prune Danish, Hamantaschen, and Kolaczki.

Try them as Devil's on Horseback.

You can put some puréed prunes in brownie recipe to increase fiber content and justify it as being somewhat healthy

My grandmother's vintage cake recipe:

𝐏𝐫𝐮𝐧𝐞 𝐏𝐞𝐜𝐚𝐧 𝐂𝐚𝐤𝐞 𝐰𝐢𝐭𝐡 𝐌𝐚𝐡𝐨𝐠𝐚𝐧𝐲 𝐈𝐜𝐢𝐧𝐠

For the cake:

2 cups all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp ground cardamom (optional)

1 1/2 cups granulated sugar

3/4 cup butter or margarine

1 cup cold cooked prunes *

1 cup cold prune juice *

1/2 cup 𝐶𝑟𝑎𝑖𝑠𝑖𝑛𝑠 (dried cranberries); optional

1/2 tsp orange zest

3 eggs 𝑠𝑒𝑝𝑎𝑟𝑎𝑡𝑒𝑑; egg whites beaten until stiff

1 cup chopped pecans

Maraschino Cherries and unbroken pecan halves reserved for decoration.

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* 𝐏𝐫𝐨𝐥𝐨𝐠𝐮𝐞: Using one 12oz package of pitted prunes, roughly chop the prunes and optional Craisins. Place in a medium saucepan with 1/2 cup of sugar (not part of sugar listed above), 1/2 tsp orange zest, and 3 cups of water. Bring to a boil; reduce heat and simmer 15 to 20 minutes. Using a strainer, separate solids from juice, to obtain one cup of each. Chill fruit solids and juice before using.

Place the flour, baking soda and powder, and spices together in a container; seal, and shake thoroughly together. Beat egg whites. Grease and flour two 9" round cake pans. Preheat oven to 350 degrees.

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In a large mixing bowl, blend 3/4 cup butter/margarine, 1 1/2 cups sugar, and egg yolks together; add cold prunes. Add prune juice and combined dry ingredients alternately, mixing well between each addition. Fold in stiff egg whites, stir in chopped pecans. Divide batter evenly between the two cake pans, and bake until toothpick comes out clean, about 35 to 45 minutes. Cool, and frost with Mahogany Icing. This cake is said to be best if it's allowed to set, covered, for two days before cutting, but this is optional.

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𝐌𝐚𝐡𝐨𝐠𝐚𝐧𝐲 𝐈𝐜𝐢𝐧𝐠

1 lb. bag Powdered Confectioner's Sugar (or more, if necessary)

3/4 cup butter/margarine

1 tbs powdered cocoa

dash ground cinnamon

1 tsp vanilla extract

1 tsp Instant Coffee, melted in 1 tbs hot water

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Whip together in a mixing bowl. The frosting color should be beige or taupe. If it's darker, you've used too much chocolate. If too stiff, use a little of the Maraschino Cherry juice to thin. If too thin, add additional powdered sugar to stiffen to spreading consistency.

Spread frosting between cake layers with frosting knife or spatula. Frost sides and top. (Optional: carefully slice the two cake layers lengthwise, producing four layers, and frost accordingly. This may make the cake too rich, so it's up to you - it depends on how fond you are of the frosting. )

Slice six or eight Maraschino Cherries in half; place on paper towel to blot excess juice. Place a cherry half on top of the frosted cake, in the center; surround with four pecan halves in concentric pattern, like flower petals. Arrange more cherry and pecan halves around these, until the top of the cake is decoratively covered. The effect is not unlike the jeweled ornate cover of a medieval Book of Hours.

Enjoy!

R46 Sounds fabulous.