Prunes, which are dried plums, can be traced back to the Roman Empire. The entire domestic prune supply and 70 percent of the world's supply come from California. About three to four pounds of fresh plums are needed to produce each pound of prunes. Prunes are made by allowing plums to mature on the tree for maximum sweetness. After harvesting, they are dried for 15 to 24 hours under carefully controlled conditions.

• Prunes are perfect for snacking.
• Prunes may also be chopped and used like dates or raisins in muffins and other quick breads.
• Whole pitted prunes may be added to stews or cooked with pork, beef or poultry.
• Prunes stewed in fruit juice, wine or liqueurs and spices may be served alone or mixed with other fruits in compotes.
• Prune purée may be used as a filling for coffee cakes.

The best prunes are made from European-type plum varieties which have firmer flesh and more sugar then other varieties. Although often labeled small, medium and large, quality is not related to size.

Prunes are available all year.

Choose prunes that are blemish-free with a bluish-black skin. They should be moist and somewhat flexible. Packages should be tightly sealed to ensure freshness and minimize moisture loss. Whole prunes with pits are usually less expensive than pitted prunes.

1 pound prunes = 2-1/2 cups; 4 to 4-1/2 cups reconstituted or cooked.

Store prunes in a tightly sealed container to retain moisture in a cool, dry place.

Pit prunes by slitting them with a paring knife and pushing out the pit.

To plump or reconstitute prunes, simmer equal amounts of prunes and liquid, such as water, fruit juice or wine, in a saucepan for 7 to 10 minutes, or pour boiling liquid over the prunes, cover and refrigerate overnight. Soften prunes that have lost moisture by sprinkling with water and microwaving them for 2 minutes.