It’s a true concentrate of the South-West in itself. Generous, delicious, and warm, the prune evokes the lilting accent of Agen as much as its gentle Lot-et-Garonnais sun. Origin, benefits and smart advice: take a few minutes to discover this delicacy from Agen that suits you well.
Agen prunes: 1, 2, 3 sun!
Originally…
Originally from the land of the Rising Sun, the plum has taken the Silk Road to reach the Mediterranean since Antiquity. There, it was quickly adopted by the Roman, Arab and Greek people who offered it its first drying in the sun. The technique is then refined, until we obtain the dehydrated fruit that we know.
On the French side, the plum only arrives later. It was only in the XNUMXth century that monks from Clairac Abbey (near Agen) began to graft local plum trees with Damascus plum trees, reported from the crusades of the time in Syria. The graft takes, and the new variety benefits from drying techniques. The Agen prune was born!
Types of Agen prunes:
1- Dried prunes, also called “rehydrated prunes”
- Most common in stores
- From the Ente plum, the only one to withstand the heat of the oven
- Drying for 20 hours on average, at 80°C
- Very dry prunes with only 22% humidity
- Re-immersed in hot water before marketing to reach 35% humidity
2- Half-cooked prunes
- Dehydration stopped between 30 and 35% humidity level
- Considered the best prunes, pure and without addition
3- Soft prunes also called “over-moistened prunes”
- Comparable to rehydrated prune, with a humidity level of up to 45%
- The product can then no longer be labeled IGP and must be called “prune-based specialty”
- Softer and a little less rich in taste
The virtues of Agen prune!
If the Agen prune suits you so well, it is thanks to its multiple virtues, both slimming, health and well-being. A natural laxative, it is in fact an excellent remedy for sluggish transit thanks to its high fiber content. Prune fibers and their satiating power also make them a very good appetite suppressant. Not to mention its low calorie intake: count 20 calories for 1 Agen prune.
When it comes to minerals, the beauty of Ente has more than one benefit in its bag! Rich in potassium, it is recommended to combat hypertension and vascular diseases, while its magnesium fights against anxiety, soothes the nervous system and facilitates sleep.
Where to find Agen prune and its derived products?
Bring back some black gold from your vacation in Val de Garonne! A 100% legal treat that will instantly immerse you in the gourmet atmosphere of the South-West.
The Agen prune for all tastes, in all its forms!
Pitted, filled, coated, in cream or in a bag: prunes put on a show in our stores. Fall for them!
Prune, nothing but prune, for a sachet that will delight at any time of the day!
Brandy and large prunes, for a truly local digestive! A little South-West touch to enhance the end of your meals…
Having a nice plum in the morning has never felt so good... Especially when it is worked by Vincent BEYLARD, world jam champion 2020!
Purists will appreciate the less sweet prune pulp and excellent with natural yogurt, for a black and white breakfast.
Prune, nothing but prune: for a sip without added sugar, coloring or preservatives.
Chef, the recipe!
Today, it's poultry supreme stuffed with spinach and Agen prunes. On your hats, get ready, get going!
Season: Autumn winter
Preparation time : 20 mn
Rest time : 25 mn
For 4 people
Products of the day:
- 4 poultry supremes
- 180 g of pitted Agen IGP prunes
- 200 g of baby spinach
- 100 g of ricotta
- 100 g smoked diced bacon
- 2 tbsp olive oil
Toppings:
- 320 g spaghetti
- 60 g of pitted Agen IGP prunes
- 3 liter of water
- 15 g coarse salt
I'm going for it :
For the poultry supremes:
Step 1 : Preheat the oven to 180°C.
Step 2 : Brown the bacon in a hot pan with a small drizzle of olive oil.
Step 3 : Remove them on absorbent paper. Saute the spinach shoots for 2 minutes in the same pan in the bacon fat. Salt, pepper and place in a salad bowl.
Step 4 : Cut the Agen prunes into small cubes. Add them to the salad bowl with the spinach leaves. Add the ricotta and bacon, pepper and mix everything.
Step 5 : Open the chicken breasts in the wallet. Salt the inside and then garnish with the stuffing, close the supreme.
For cooking poultry supremes:
Etape 6 : Heat olive oil in a pan and sear the supremes for 2 minutes on the skin side, turn them over and sear on the other side for another 2 minutes. Set the pan aside, reserving the cooking juices.
Step 7 : Transfer the supremes to an ovenproof dish and continue cooking for 20 minutes in the oven at 180°C.
For the spaghetti:
Step 8 : Cook the spaghetti, removing 2 minutes at the time indicated on the packet so that they are “al dente” and cut the 45 g of Agen Prunes into strips.
Etape 9 : Heat the pan used to cook the supremes and then deglaze the cooking juices with a little spaghetti cooking water.
Step 10 : Drain the spaghetti and pour them into the pan, mix well to coat them with the cooking juices and add the slices of Agen Prunes. Keep warm.
For dressing:
Step 11 : Arrange a beautiful nest of spaghetti on a plate. Place the chicken breast next to it and decorate with half an Agen Prune on top.
