In Praise of Prunes

Food writer Siu Ling Hui revives the glories of the prune with her latest book that has just been released on Kindle.

This dried plum, once the prized key ingredient in the Christmas Plum Pudding, has been undeservedly consigned to the role of laxative. However, European and Middle Eastern cuisines have always appreciated the gastronomic magic that the luscious sweet prune brings to dishes, both sweet and savoury.

As you'll learn in this book, prunes are the essence of the finest plums in the world. Only a very few select varieties of plums can be transformed into prunes. Every stage of the process from growing through to drying demands tender loving care. Did you know that prune plums are never picked from the tree?

The most celebrated prune is the Agen Prune (pruneau d'Agen), named after the town in the Agenais region in south-west France. It was conferred the prized PGI (Protected Geographical Indicator) status in 2002.

Thus, whilst the same variety in grown in all of the major prune producing regions around the world, only prunes produced in the Agenais region can be labelled pruneau d'agen.

Prunes bring a touch of summer sunshine into every meal, from the simplest breakfast to the grandest dinners. Indeed, a special dessert of stewed prunes in port and red Bordeaux was always served by the great chef Fernand Point to the Aga Khan III at La Pyramide.

The recipes in this book illustrate the infinite culinary possibilities of the prune. There's Far Breton, the classic custard flan from Brittany; a sumptuous Persian dish of lamb, spinach and prunes encased in aromatic saffron rice; the legendary Pork with Prunes of Tours which Elizabeth David drove 200 miles to track down; Lemon Prune and Walnut Tart; and many more delicious prune recipes.

Not only is this dried plum good to eat; it's great for you as well. Apart from its renowned high fibre content, it is an excellent source of vitamins and minerals, especially potassium. It has a Low Glycemic load and helps reduce LDL cholesterol.

About Siu Ling Hui: Siu Ling Hui is a freelance food writer. Based in Melbourne, Australia, she writes about food history and recipes in her blog.

For more information or to purchase In Praise Of Prunes: Stories And Recipes.....

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