Q: A colleague has given me a huge bag of dried & heavily smoked plums and pears (I think?). They are so pungent, that the whole house smells! I have no idea what I can do with this fruit. Is there a recipe in which I can use them, where they will lose some of their smokiness?
Sent by Brett
Editor: Dried, smoked plums are just the sort of ingredient that beckons experimentation. Roll up your sleeves, Brett — it's time to head to the kitchen for some trial and error. Before you dive into any recipe, taste the plums (and pears?) to gauge how smoky, sweet, and firm they are. Once you have some sense of their flavor and texture, then you can begin to dream up ways to use them. I bet they'd make a delicious and smoky addition to homemade ketchup or barbecue sauce. I had a pot roast made with prunes once and imagine these would bring a heady, smoky undertone to a recipe like that. A chutney sounds like a good idea, too — maybe even a jam.
Now, I'm a bit jealous. I want a bag of dried, smoked plums of my own!
Kitchn readers, what are your thoughts? Do you have any experience with smoked, dried plums?