Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux d'Agen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots; in the Nordic prune kisel, eaten with rice pudding in the Christmas dinner; and in the traditional Norwegian dessert fruit soup. Prunes have also been included in other holiday dishes, such as stuffing, cake, and to make sugar plums.

Prune-filled Danish pastries are popular primarily in New York and other parts of the U.S. East Coast. Prune ice cream is popular in the Dominican Republic. Chocolate-covered prunes are a traditional confectionery in Eastern Europe. Prunes are also used to make juice and kompot (uzvar), a traditional drink in Central, Eastern and Southern Europe.

In the Cotswolds, prunes were fermented to form a cider-like drink called jerkum. Due to the high sugar content of prunes, it was considered particularly potent as compared to contemporary ciders and beers.

Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux d'Agen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots; in the Nordic prune kisel, eaten with rice pudding in the Christmas dinner; and in the traditional Norwegian dessert fruit soup. Prunes have also been included in other holiday dishes, such as stuffing, cake, and to make sugar plums.

Prune-filled Danish pastries are popular primarily in New York and other parts of the U.S. East Coast. Prune ice cream is popular in the Dominican Republic. Chocolate-covered prunes are a traditional confectionery in Eastern Europe. Prunes are also used to make juice and kompot (uzvar), a traditional drink in Central, Eastern and Southern Europe.

In the Cotswolds, prunes were fermented to form a cider-like drink called jerkum. Due to the high sugar content of prunes, it was considered particularly potent as compared to contemporary ciders and beers.