Prunes are whole, dried plums. The prime types of plum used for drying include: Agen, Imperial, Italian, Robe de Sergeant and Sugar plum. Prunes can be eaten on their own, or used in cakes, puddings, sauces and the well known Middle Eastern stew - tadjub ahmar. In addition, prunes are used as a filling for dumplings and fritters. Prunes can be canned, preserved in brandy or vinegar. Prunes are sold pitted or unpitted. A classic French confection is pruneaux fourrés, which are pitted prunes filled with prune cream.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.