You'll feel thoroughly Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce....

The simplicity and speed of this dish belie its deep, complex flavor—sweet, sour, spiced, and savory.

There’s lots of bold flavor in this stuffing, which, though inspired by a classic Italian combination, stills works with everything on the American holiday table.

When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.

A mix of beef, pork, and bacon ensures meatiness. Worcestershire sauce, chopped prunes, and cider vinegar add balance and occasional suggestions of sweetness.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custard, but it’s even better when fruit is added to the mix.