Use dried prunes in sweet or savoury liquid dishes such as cock-a-leekie, tagines, stews and compôtes. Slow-cook them with rabbit, chicken, lamb, beef, hare, pork or eel. They also have an affinity with armagnac, tea and spiced syrups. Dried prunes can be bottled in brandy.
Semi-dried prunes are good for fast-cooked savoury dishes, almond tarts, rich fruit cakes, muesli and breads. They can also be stuffed, wrapped in bacon and served as a savoury snack, or stuffed with marzipan or dipped in chocolate and served as a sweetmeat.
