Prune

Wine and dried fruit bring a sweet richness to this humble cut of meat.

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there's plenty of well-browned crust to go around.

These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.

The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.

Get your chocolate fix with this lush torte from executive pastry chef Philippe Niez at The Mayflower Inn & Spa. It tastes so rich, you won't even want seconds!

The cornbread needs to dry overnight, so start this at least one day ahead.

According to lore, the original mole was served with turkey that had been fattened with hazelnuts. In this variation, which doesn't include chocolate, hazelnuts are featured in the sauce.

You'll feel positively Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac. The creamy Italian mascarpone filling is just the thing to mellow out the sophisticated flavors.

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

The simplicity and speed of this dish belie its deep, complex flavor — sweet, sour, spiced, and savory. Although the plums that once grew all over Epirus have been lost to more profitable crops, plums and prunes still appear in many of the region's dishes.

Utensils needed: Mixing bowl; whisk; wooden spoon; large bowl; three 6-inch loaf pans, lightly buttered and dusted with Wondra flour; wire rack
Baking time: Approximately 25 minutes
Storage: Wrap tightly. Keep at room temperature up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months.

What to drink: The same type of wine the chicken is cooked in — a dry Riesling from Alsace.

Unlike most Western rice puddings, these desserts are chewy rather than creamy, with a delightful surprise inside. Some Chinese versions can be heavy and overly sweet, but our variation is a nicely balanced finish to the meal.

A boneless center-cut pork loin is incredibly versatile. Infused with the deep sweetness of prunes, it takes on the rich, robust flavors of southwestern France.