Just last week I had some old ones in the pantry which had gotten hard. Partially to get rid of them, and partially because I didn't have walnuts or pecans, I decided to test a few out in zucchini bread. I tossed them in hot water to soften and they were still a little hard. So, because Granddad can't chew tough foods, I ran them through the food processor and did my best to chop them up small. I used the normal blade but that didn't really chop them up well, they mostly came out like a paste with large clumps. Next time I'll soften them more then push them through the grater blade.

I added them to zucchini bread and they softened up perfectly. In the next batch I'll use more and I'll be able to cut back a little on sugar.

R, this is with fresh prunes!!! My mom used to bake this. When I was a kid, I ate it, sprinkled with sugar. now a days, I like the flavor of foods, and don't use much additives.

Lol... that tells you what I know about baking. I thought plums were what they were called when fresh, and that prunes were dried plums.

Oh well, either way, they came out good!

Need to check our tree today. Ours may be ready and I've been too swamped with Peaches to think about them. Thanks for the reminder. Need a recipe too! Your photo's look delish!

Nanny, mine is in German. Basic sweet yeast dough should do it... halve the plums, cut across the bottom and the top to make an X, to make them lay flat better. Put on the rolled out and somewhat raised dough, and bake at 390 for 35 minutes worked for me. :)

I've used them successfully in a clafouti. In the stores here, they often call them "Italian prune plums." We always called them prunes, even when fresh, as opposed to plums, which were round. I love them, but only when they are not too ripe.

Thanks for the 'simple' recipe. Just my style! Ours are not quite ready. This little tree was a multi -variety plum, and this is the first year prune-plums were discovered. Much later than the other varieties. Now we also have a green plum that is beginning to turn pink. Nice surprises, as we have had regular plums other years. Tree is maybe 3 or 4 years old.

I do not bake with prunes, but I have been known on occasion to add prunes to my breakfast cereal, Those go well with hot oatmeal on a chilly morning.

I baked a Pflaumenkuchen yesterday for this weekend, not a yeast dough. next week I am trying the yeast version as that is what we had when I was growing up. When the prices go down at the market, I stock up and freeze them for winter.

I have never used previously frozen ones. Don't they get to mushy?

Moni

Where did you find them Moni? I have several recipes from my Oma that I've not made since moving to OK

Audrey, I bought them on Tinker Air Force Base...

Well damn. I don't have priviledges there anymore.

Maybe I can pick some up for you? Tell me when you could come and get them, and how much you want!

Just got to read your original post while I am waiting for my Pflaumenkuchen to bake. Same source, different location. I have never baked with frozen prune plums, but baked yeast cake with prune plums freezes very well.

It freezes well, I understand... but after defrosting, how is it then? Do you defrost in the fridge?

Moni

The prunes might loose a bit of their shape, but not the taste or the texture. I usually cut portion size pieces, wrap them in wax paper and plastic bag and freeze them for a couple of hours, then take them out of plastic bag, wrap them in Press 'n Seal and back into plastic bag or in vacuum bag. Defrost mostly for about 1 hour on counter but of course you can go the slow route in the fridge. I treat it like a baked frozen pie.

The plums were halved and frozen, and when defrosted they hold the shape and give off some juice. I just poured the juice on top and baked the cake.