Prunes are dried plums. That’s all. When you make them at home, you dry Italian prune plums (Empress Plums) and you shove them in Armagnac to macerate until you are ready to roll them up in the middle of a pork roast. Or maybe swirl them into softened vanilla ice cream.
Seriously, are you still harboring some prejudice here? Right. I didn’t think so.
Follow the below.
15 Empress Plums
- Steam blanch plums 15 minutes.
- Dehydrate at 120F for an hour. Increase to 150F until nearly dry.
- Reduce to 140F when getting doneish. This could all take a day and a half so be patient.
- If you make these in mid-September when the prunes are in season, you can use them anytime after mid-October.
- Roll up inside pork roast, rub oil and sprinkle Herbs de Provence over top of roast. Pour healthy couple shots of Armagnac around side of the roast. Roast per standard method. (Hot oven until outside is crispy, then super low until done. Finish pan sauce with cream.)
- Scoop out a plum or two and some armangac. Heat and get a little syrupy. Spoon over ice cream.
- Do the same syrupy thing and serve with French Toast and creme fraiche on a Sunday morning when you need a little hair of the dog.