mezzomediPrune
Candied, tangy dried fruit, king of sweet-savoury lamb tagines.
A dried plum, most often the Ente plum, black and wrinkled, with supple, sweet and slightly tart flesh and notes of caramel and candied fruit. France is the leading producer, with the Agen prune; in Morocco and Algeria it is candied with honey and cinnamon for sweet-savoury tagines, and in Catalonia it fills poultry and stuffings with pine nuts.
Best pairings
Lamb Classic92%Moroccan lamb tagine with prunes: the fruit's candied sweetness coats the rich, spiced meat.
Cinnamon Classic88%Cinnamon, woody and sweet, is the signature spice of the candied prunes in Moroccan tagine.
Almond Classic88%Toasted or fried almonds crown the prune tagine: crunch against melting fruit.
Honey Classic84%In Morocco, prunes are candied with honey and cinnamon before topping the tagine.
Rabbit Classic84%Rabbit with prunes: the lean meat benefits from the fruit's sugar and thick juices.
Orange blossom water Classic82%A touch of orange blossom perfumes the candied prunes of tagine and Algerian lham lahlou.
Red wine Classic82%Poached in spiced red wine, prunes gain tannin and depth: a classic French dessert.
Pork Classic82%Roast pork with prunes pairs melting fat with tangy sweetness, a classic of French cooking.
Duck Classic80%Rich, robust duck welcomes the tangy sweetness of prunes, as in south-west France.
Walnut Aroma bridge80%Prunes and walnuts share woody notes; walnut-stuffed prunes are a classic sweet.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes well with prune?
Prune pairs well with lamb, cinnamon, almond, honey and rabbit. Moroccan lamb tagine with prunes: the fruit's candied sweetness coats the rich, spiced meat.
What can I substitute for prune?
If you don't have it, try: date, dried fig, apricot, raisin.