Their sorbitol content may also be responsible for this, a conclusion reached in a 2012 review by the European Food Safety Authority. Prunes contain dietary fiber (about 7% of weight table) which may provide laxative effects. Due to a perception that prunes relieve constipation (perceived as derogatory), some distributors stopped using the word "prune" on packaging labels in favor of "dried plums". In 2001, plum growers in the United States were authorized by the Food and Drug Administration to call prunes "dried plums". The great majority of commercially grown prune varieties are self-fertile and do not need separate pollinator trees. Fresh prunes reach the market earlier than fresh plums and are usually smaller in size. Other varieties include 'Sutter', 'Tulare Giant', 'Moyer', 'Imperial', 'Italian', and greengages. The main cultivar grown in the United States is the 'Improved French' prune. More than 1,000 plum cultivars are grown for drying. The sorbitol content of dietary fiber likely provides the laxative effect associated with consuming prunes. Prunes are 64% carbohydrates, including dietary fiber, 2% protein, a rich source of vitamin K, and a moderate source of B vitamins and dietary minerals. Most prunes are freestone cultivars (the pit is easy to remove), whereas most plums grown for fresh consumption are clingstone (the pit is more difficult to remove). Use of the term "prune" for fresh plums is obsolete except when applied to varieties of plum grown for drying. A prune is the firm-fleshed fruit (plum) of Prunus domestica varieties that have a high soluble solids content, and do not ferment during drying. Not all plum species or varieties can be dried into prunes. PDF of this recipe available for download here.†Percentages are roughly approximated using US recommendations for adults.Ī prune is a dried plum, most commonly from the European plum ( Prunus domestica). Arrange potatoes and sauce over the meat and serve. Remove the string from the pork and cut into 1cm medallions. Return the stew pot to the stove and bring sauce to the boil for a few minutes to thicken. Once cooked remove the pork and place on a board. Place the lid on top and roast in the oven for 1½ hours. Bring to the boil to cook off alcohol and then add the stock and nestle the potatoes around the pork. Return the meat to the pan and then add the prunes and sherry. Add the remaining oil and the leeks with a pinch of salt and cook for 5-6 minutes, regularly stirring until soft and caramelised. Sear the pork all over until golden brown and then remove from the pot.
Season the pork all over with salt and pepper.
Heat one tablespoon of the oil in a large pot roast over a high heat. Add the pitted prunes and steep for 15 minutes. Warm the sherry in a small pot until it just comes to the boil and then remove from the heat.
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