Are green gage plums suddenly fashionable? Weren't they just a fusty old antique?
All of a sudden I keep hearing tweets from my foodinista friends, from all over the world, about these little sugar bombs.
I have a scrawny tree in the backyard. This is the third year I've been acquainted with the tree, and this is the first time it has been burdened with a complete, heavy harvest of fruit.
As if on cue last month, the tree dropped most of the plums over a two-day period. We saved many in the refrigerator, but others were already turning brown and wrinkled, so we left them outside in the sun to complete mummification. I mean prunification.
We like the prunes better than the fresh fruit, so this is very convenient. The prunes are creamy, fudgy, sweet and chewy. You can stop the dehydration just when they get to the perfect stage. Dip them (in a strainer) into a pot of boiling water for a minute to remove germs, dry them thoroughly, and then just store in plastic bags in the refrigerator for year-round snacking.
Yesterday we had a sweet mezze for lunch. It included prunes. It's for a later post, so shhh.
It was really good. I had too much to dream last night.