Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!
This bright, zippy puree makes everything it touches more rounded and delicious.
This tart is at once familiar, strange and incredibly delicious. The bottom crust is crunchy like a shortbread cookie, the oat crumble topping is fluffy and buttery, and the plums are deep and rich.
Any kind of sweet plum—from Italian prune to Greengage—makes wonderful, vividly colored ice cream.
Pete Petersen shares his grandmother’s cobbler recipe.