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I have a vague recollection of reading about a dessert made with Italian Prune Plums that was supposed to be simply amazing. Maybe it was a tart? Maybe I read about it in the NY Times (or maybe not)? Does this ring a bell for anyone?
This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or just eating!
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