Les Pruneaux Fourrés

Prunes stuffed with pâté

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Perhaps it is surprising to find prunes in the mountains of the Cantal or indeed anywhere in the Auvergne, where spring comes late and frosts are possible into the month of May. There is no shortage of rain to swell the fruit but hot sun for drying the plums is just about as reliable as in North Wales. Even so, the Auvergne has given birth to one of the best prune dishes of France. Undoubtedly the pounti is of very humble origin but even the best of the restaurants in the Cantal and