Unlike round plums and pluots, which are dramatically sweet and tart and juicy just eaten out of hand, prune plums are subtle. They are medium-sweet and mellow—their true greatness usually emerges in baked desserts, such as tarts, tortes, and cakes.
But they are also unexpectedly marvelous—with rich flavor and a velvety texture— simply poached in strong coffee with a little brandy. —Alice Medrich
4 to 6
(200 grams) sugar
1 3/4 to 2 pounds
(800 to 900 grams) fresh prune plums (see headnote) halved and pitted to make 5 to 6 cups
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).