Sweetness and colour in every bite
The plum is one of the oldest fruits cultivated by humans, with evidence of cultivation dating back over 2,000 years. The Romans introduced it to Europe from the Caucasus and Asia Minor, and it has since become a pillar of French fruit growing.
From the Caucasus to French orchards: 2,000 years of fruit history.
France is today the leading European producer of plums, with the Lot-et-Garonne region as its epicentre. The famous Agen plum, used for prunes, is an emblem of French gastronomy. Our fresh table plums are grown with the same ancestral expertise.
There are over 2,000 plum varieties worldwide, but only about 30 are commercially cultivated.
Plums are rich in sorbitol, a natural sugar that aids digestion, giving them their famous digestive properties.
The Agen region produces 65% of the world's prunes, an industry that began when Benedictine monks planted the first plum trees in the 12th century.
01
Ingredients
Halve and stone the plums. Beat eggs with sugar, fold in flour and milk. Butter a baking dish, arrange plums and pour batter over. Bake at 180°C for 35 minutes.
02
Ingredients
Stone and chop the plums. Mix with sugar and lemon, macerate for 1 hour. Cook over medium heat with cinnamon for 40 min. Remove cinnamon and transfer to sterilised jars.
03
Ingredients
Heat wine with sugar, cinnamon, cloves and orange zest. When boiling, add halved plums. Cook for 10 minutes on low heat. Serve warm or cold with Greek yoghurt.
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