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Preserved plums
There are many ways of preserving plums, the best-known being by drying them as prunes. In Spain, Elvas plums are partially dried, then rolled in granulated sugar. The Portuguese candy sweet greengages, while Carlsbad plums are a speciality of the Czech Republic. These plums (usually Quetsch) are candied in hot syrup until shrivelled, then halved and stuffed into dried damsons. The process gives them a very intense flavour. Carlsbad plums are considered a great delicacy and are packed into attractive wooden boxes.
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Prunes
 These wrinkled dried purple or red plums can be prepared in various ways. The plums can be left to dry naturally on the tree, but are more often sun-dried. They can also be desiccated in a low oven. The finest variety of "pruning" plum is the Agen, which is grown in France and California. These prunes are sold complete with stones and must be soaked overnight before being cooked.
Nowadays, stoned no-soak prunes are also widely available, but they tend to be flabbier than the traditional variety. Apart from their famed laxative qualities, prunes have other healthful properites. They are said to be an excellent cure for hangovers, give a great energy boost, and are purported to be an aphrodisiac.
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Soaking Prunes
Prunes must be soaked for at least 4 hours before using. Place in a bowl and cover with cold water or tepid weak tea for added flavour. Leave overnight if possible to plump up. For compotes and purees it is not necessary to soak the prunes; cook them directly in wine, water or fruit juice until they are very tender.
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Culinary Uses
 Cooked prunes are traditionally served with custard, but they are equally good with thick cream. They make excellent ice cream, especially when combined with Armagnac. Prunes are often used in savoury dishes, particularly in Middle Eastern cooking, and they go extremely well with pork and chicken. They are an essential ingredient in Scottish cock-a-leekie soup. They go well with citrus flavours and can be made into a compote with red wine and orange or lemon zest. Pureed prunes can be sweetened, then spiced up with a little ground cinnamon or nutmeg and served as a sauce with vanilla ice cream.
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