Prunes have gotten a bad rap - Les pruneaux ont mauvaise réputation

Wine, Olives, Warm Bread and Extra Virgin Olive Oil.

Vins, olives, pain chaud et d'huile d'olive vierge. Parfait...

Now that we’ve all figured out that fiber is good and that these babies are loaded with it [not to mention potassium—ounce for ounce, about twice the amount found in bananas], you’d think they would be flying off the shelves at the supermarket.

But they’re not because they’re, well, prunes. Get over the name—call them dried plums, if that helps. Buy them. Eat them. They’re healthy, quick snacks—five is a single serving, and you don’t have to peel or slice them—and they’re sweet and pretty satisfying between meals. They also add a nice, fruity complexity to this wintry meal.

Les pruneaux ajoutent également une complexité fruitées, à ce repas d'hiver.

Côtelettes de veau avec sauce au porto
Veal Chops with Port Sauce

Italian Prune Plums 
Sometimes also called Empress Plums, they are the European-style plum (Prunica domestica) - small, dense, egg-shaped fruit with blue or purple skin, freestone pits (they separate easily from the flesh) and yellow flesh. These are the plums that are made into prunes. If prunes aren't your thing, but cooking is, fear not: you'll be happy to know that prune plums are wonderful sugared and cooked.

1 cup dried pitted prunes
2 bone-in veal chops, 6 to 8 ounces each, about 3/4″ thick
1 large clove garlic, minced
salt and freshly ground pepper
1 tablespoon olive oil
3/4 cup port wine
1/4 cup water 
3/4 teaspoon dried oregano
1/4 teaspoon each, ground nutmeg, salt

Drain prunes, reserving 1/4 cup of liquid. Combine this liquid with half the prunes, the port, oregano, nutmeg and salt in food processor. Process thoroughly.

Gently scrape garlic from chops and reserve. Heat a large skillet over medium high heat. Add oil to pan and brown chops on one side for 4 to 5 minutes. Turn chops and brown for an additional 2 minutes, reducing heat to medium. Add garlic to pan and stir just until it releases its fragrance, 30 seconds or so.

Pour port wine mixture around chops. Place remaining prunes on top of chops and cover pan, reducing heat to low. Let simmer for 10 to 12 minutes.

I was excited about this dish when I was planning it, but the result far exceeded my expectations. It was simply incredible and the flavor of the sauce was surprisingly good (BUONISSIMA)...
Overall, the sauce–more of a medium body really, which is perfect next to a clean, delicate flavor like veal. Serve with pasta, of course !

WINE SUGGESTION : Our Private Import
Guardastelle Langhe Nebbiolo 2005

Si presenta di un colore rosso rubino di media intensità con vivaci riflessi granati; profumo intenso e fragrante di frutta matura; sapore secco, caldo con distinto fondo di frutta in modo particolare di mora, con un finale a lungo persistente con tannini piacevolmente morbidi.

Il a une couleur rouge rubis d'intensité moyenne avec grenat brillante, nez intense et parfumé de fruits mûrs, sec, avec un fonds distinct d'une manière particulière de mûres, avec une finale persistante aux tanins souples.

Guardastelle Langhe Nebbiolo 2005

Violet, spices, tobacco, berries macerated, ground after a summer rain. Solid tannins, acidity and softness. Closes savory.