Opt for plump and shiny prunes with a good color that seem relatively soft and are free of mold.

Make sure they have tightly sealed packaging so as not to lose any moisture. Also, turn the package around to inspect the ingredient list and make sure not to buy those with preservatives such as sulfites.

Prunes are sold with or without pits; however, they keep better with the pits and the flavor is better. 

Store your prunes in an airtight container in a cool, dark place where they will keep for a few months.

You can double their lifespan by keeping them in the refrigerator. Either way, remember to keep them tightly sealed in between uses. 

Pit the prunes if they are not already pitted.

If you find they're a bit dry, soak them in water to rehydrate. Soak for at least two hours in water, juice or cold tea. For a gourmet touch, soak in Armagnac. 

Quick method: place in the microwave in a little water for 2 minutes.

To add flavor without alcohol, add a few drops of orange blossom water to the soaking water. 

 Prunes pair wonderfully with both sweet and savory dishes. Why not...

- Stuff a pork roast or tenderloin with prunes laid in a row along the whole length of the meat.

- Add some chopped prunes to the filling for stuffed cabbage or to your poultry stuffing.

- Try a "pounti" - a rustic dish from the French region of Cantal and Aveyron, made with chard, pork and prunes.

- Rediscover childhood desserts: cakes, pies and clafoutis.

- Perk up your usual crumble by combining rhubarb, pears, apples and prunes and topping with oatmeal, brown sugar and slivered almonds - along with some butter, of course!

- Entertaining? How about some delicious phyllo bites filled with goat cheese, mint, pine nuts and prunes?

 See suggestions from Alain Passard for enjoying Agen prunes. 

Prunes play an important role in Middle Eastern cuisine, making their way into couscous and tajines.

They are also stuffed with almond paste and served with mint tea.