Halve fresh prunes, remove stones, and dry in a dehydrator. Only take them to the stage where they are dry to the touch yet still flexible - they are far too hard to eat if you dry them solid. Leave to 'condition' in the fridge, in an uncovered container, for 4-6 weeks to soften up a little - this is also the best place to store them as they become mouldy if kept at room temperature.

A favourite way to reconstitute them is to soak them in port. Put some in a jar, cover with port, seal, then wait for 4-6 weeks. Indeed, the longer you wait the better they get as they improve with age: they also keep well like this.

Prune Paste with Tea & Chocolate

Terrific spread on hot, freshly toasted banana loaf. It just melts right in!

Soak 200gr 'dried' prunes overnight, covered with 3/4 cup strong cold tea. Next morning drain any remaining liquid into a microwave bowl, adding 80gr chocolate, then melt this on High with a couple of 20 sec bursts - just take care you don't burn the chocolate. Chop prunes & chocolate in a food processor to a paste with 2tb icing sugar & 1ts vanilla (or to taste).

Chill - this keeps surprisingly well in the fridge. Double the quantity of chocolate if you want to increase the 'wow' factor.

Charred Fresh Prunes

Such a simple way to cook super-sweet stonefruit. 'Charring' creates a fantastic flavour, working equally well with very-ripe peaches, greengages & cherries.

Toss halved 'fresh' prunes into a shallow tray, as a single layer: the stones can be removed, but frankly, unless fragile teeth are at stake why bother? You can sprinkle over a little white sugar if you must, but their high sugar content means this is not essential.

Grill 10-15 minutes, stirring regularly, until the prunes are nicely scorched and the juices have caramelised. They keep well in the fridge.