Very large pitted prunes — dried fruit | G. Detou Paris

Pitted Agen prunes in the extra-large grade are the French benchmark for sweet-savory cooking and traditional pastry. The "extra-large" grade means 33 to 44 prunes per half-kilo — the meatiest size in the commercial grading scale. Ingredients: Agen prunes, water (used in the industrial rehydration process that gives them their tender, yielding texture).

The AOC Pruneau d'Agen guarantees the variety (prune d'Ente plum), the origin (Southwest France, primarily Lot-et-Garonne), and traditional drying methods. The pitting is done mechanically — a real convenience in the kitchen, as the prunes can be sliced or used whole straight from the bag.

Why extra-large

The extra-large grade is prized for preparations where the prune needs to hold its shape and make a visual statement — tagines, rabbit with prunes, far breton. Smaller grades (66–77) are less striking on the plate and better suited to blended or puréed preparations.

Industrial rehydration produces a texture that is tender all the way through — quite different from a fully dried prune that would require soaking before use. That ready-to-cook convenience is exactly what this format delivers.

The AOC Pruneau d'Agen was officially recognized in 2002, following several decades of work to organize and protect the industry. The prune d'Ente, a historic variety of the Southwest, is harvested in August and September, then oven-dried using modernized traditional methods. The drying process transforms fresh plums into prunes, drawing off roughly 70% of their water content.

How to use them

For a classic rabbit with prunes, brown the rabbit pieces, deglaze with red wine and broth, and add the pitted prunes (8 to 10 per four servings) partway through cooking. Simmer gently for 1 to 1½ hours. The prunes contribute a natural sweetness that balances the acidity of the wine.

For a traditional far breton, arrange the pitted prunes in the bottom of a buttered baking dish, pour over the batter (milk, eggs, flour, sugar, salt), and bake for 45 minutes at 400°F (200°C). The prunes hold their shape and lend their softness to the heart of the custard.

For a Moroccan-style tagine with lamb, prunes, almonds, and cinnamon, cook low and slow for 2 hours. The prunes melt gently into the spiced sauce and bring that characteristic Middle Eastern sweetness.

For a homemade duck and prune terrine, fold 100 g of pitted prunes into a duck farce with armagnac and thyme. Bake in a water bath for 1½ hours at 320°F (160°C). Serve cold, sliced thin, alongside an onion or fig chutney.

For prunes in armagnac — a classic from the Southwest — steep 250 g of pitted prunes in 200 ml of armagnac with 50 g of sugar in a sealed jar for at least 3 months. Serve alongside cheese, use in pastry, or warm slightly as a digestif. Properly sealed, this preserve will keep for years.

The AOC Pruneau d'Agen protects the prune d'Ente variety and the terroir of Southwest France. Harvest runs from late August through early September, with drying beginning immediately after. The industry encompasses around 1,500 growers across four departments (Lot-et-Garonne, Lot, Tarn-et-Garonne, Dordogne), with an annual production of roughly 30,000 metric tons.

In-store and storage

Available in a 1 kg bag, for in-store pickup at our Paris location or shipping anywhere in France. Store before opening in a cool, dry place away from light. After opening: refrigerate and consume within 4 months as indicated by the manufacturer. Cold storage preserves the tender texture and prevents surface mold from developing.

For those with specific uses in mind, we also carry semi-cooked prunes (even softer, ideal for quick recipes) and prunes with the pit (a rarer find). The extra-large pitted 1 kg format remains our most versatile professional size.

For lovers of Southwest French cuisine, the Pruneau d'Agen is a true terroir product with a wide range of applications — sweet and savory alike. At our Paris store, it has been a steady staple for generations of loyal customers. The quality of the extra-large grade is immediately apparent the moment these prunes hit the pan.

Frequently asked questions

What does AOC Agen actually mean?

The AOC Pruneau d'Agen guarantees: the prune d'Ente variety, Southwest French origin (Lot-et-Garonne, Lot, Tarn-et-Garonne, Dordogne), and traditional drying methods. That is what sets a genuine Pruneau d'Agen apart from a generic dried plum.

How many prunes is "extra-large"?

33 to 44 prunes per half-kilo — the largest commercial grade available. At the other end of the spectrum, the standard 66–77 grade yields noticeably smaller prunes.

Pitted or not?

Pitted — that is what "dénoyautés" means. Ready to use straight in your recipe. If you need prunes with the pit, we carry those separately.

How long do they keep after opening?

Four months in the refrigerator with the bag tightly resealed. At room temperature, two to three weeks maximum — surface mold can develop if left out too long.

Are they gluten-free?

Prunes and rehydration water are naturally gluten-free. That said, the absence of gluten is not explicitly certified — check the packaging if you have a confirmed sensitivity.

What pairs well with them in sweet preparations?

Armagnac, dark chocolate, almonds, cinnamon, vanilla. The Pruneau d'Agen is remarkably versatile — it works beautifully in complex desserts (armagnac prune mille-feuille, hazelnut-prune cake) as well as timeless classics (far breton, clafoutis).