Why didn't William and Mary or USC teach me that a prune was a plum? I'm on a dried fruit kick and the other day I picked up these plum Amazins to try out. Loved them, kind of tart, not soggy at all, chewy little bits of perfection with fiber. And as now as Wesley has mastered pooping on the potty (APPLAUSE!) I'm now learning the importance of umm, fiber. Gummies are good but natural forms are theoretically better right. Plum Amazins had a lot to offer per the packaging. And then I read the ingredients: PRUNES.
It totally shocked me standing in the middle of my kitchen in my owl pajamas. Prunes? I do not eat prunes. I felt like Lola in that book, I Will Not Ever Not Eat A Tomato that my friend Holly sent to my kids when they were first eating foods (awesome book BTW). Yuck. And OLD.
So the next day I went and bought a box of prunes. I brought they home. They were squishy, sticky and gross. But back in the day I loved making granola and one of the best parts about making granola was the ultra dried fruit. So much so that the kids and I would just put the raisins on the baking sheet and watch them inflate like balloons up to regular grapes size again in the 350 degree oven and then we'd pull them out for that caramelized delicious raisin goodness.
I sliced and diced, put some of the prunes (though I still prefer to call them plums) on the baking sheet whole and put them in to bake to dry out a bit.
A short while later I had my very own Plum Amazins. Except that I was so amazed at my Plum Amazins I kept consuming my amazement and I think I ate the equivalent of 12-15 PRUNES. Right before bed.
Mario was not impressed with my new culinary discovery. Luckily we have a king size bed and a signed fumigation policy.
Anyhow, re-baked dried plums in the oven for 10-20 min at 350 degrees diced before or after you cook them are a treat, especially mixed with raw almonds.
And I'm pretty sure they're good for your heart.