The practice of drying plums to make prunes has been known since the time of the Romans. Plums are dried in the sun, or more expediently, in a slow oven, or they may even be dehydrated by soaking in hot syrup. Plums contain a high quantity of sugar, as well as calcium, magnesium, and potassium. They should be stored at a moderate temperature, and should be soaked in warm tea or water before use.
Prunes are very popular in Middle Eastern cuisine, often accompanying lamb and couscous dishes. They complement savory meat dishes particularly well, and are commonly used in stuffings. For dessert, prunes are often poached in wine syrup, and sweet prune compote or purÄe is used to fill many tarts and to flavor soufflÄs.
