Dried they become prunes – a fantastic accompaniment to roast meat like pork, dick or rabbit, braised in red wine or port. Despite the negative connotations they have come to stand for (and the reason they are now being marketed in the US as ‘dried plums’) these are delicious and worth another look. Try them poached in a little spiced syrup with other dried fruit like apricots to have with your porridge or as an accompaniment to poached pears.
The damson, the most distinguished of fruits in the eyes of our resident foodie (link to a blog about damons), is a close relative. The plum was originally eaten by the Chinese but has spread throughout nearly every food culture in some form or other.