Have you heard? Suddenly, prunes are hot. Whether you call them prunes, or dried plums (I think the latter sounds a little more appetizing, don't you?), the shriveled purple fruit is the latest culinary comeback kid. No longer happy to languish in your grandmother's medicine cabinet, prunes seem to be everywhere -- and in everything. I just saw a recipe in a food magazine for prune cake (mmm!) and then there is that new product, Sunsweet Ones, which I think sounds like a good idea -- especially in light of the recent news about their surprising health properties.
Speaking of plums, each year, our Italian plum tree produces too much fruit for us to use. So our golden retriever pitches in and eats two every morning for breakfast in the summer months. Not this year, though. I intend to beat her to the punch.
So, please share: What are you making with prunes these days? As soon as I can find the courage to bake again (you may remember, I threw in the towel recently), I'm going to give that prune cake a whirl.
Happy (blustery) Monday. It's a windy, rainy mess here in Seattle.
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