Despite what they may look like (withered breasts? moldy mushrooms?) these are actually dried persimmons—hachiyas, I think, because of their pointy ends.  I picked them up at Mitsuwa, the Japanese market in New Jersey. Having recently snacked on some delicious dried persimmons from the farmer's market in Santa Monica, I was inspired to experiment with these. Right now, they're gently simmering on the stove with some dried tart cherries in a broth of orange juice and honey. (Spiked with a little cardamom, of course.) I'll let you know how they turn out. In the meantime, I'm having my breakfast of creamy sheep's milk yoghurt with some poached prunes and a few of those candied kumquats that first made their appearance alongside the burnt-orange ice cream. I am in heaven. I have loved prunes since childhood and fail to understand why they have been relegated to the geriatric set. The California Prune Counsel even started this big campaign to call them "dried plums." Which is, of course, what they are, but still. What's not to like? Prunes are essentially raisins, only bigger, meatier and more deeply flavorful. But even if you don't care for prunes, this is the season for delicious compotes made from dried fruits. Rather than buying flavorless, out-of-season fruits from Chile or wherever, consider turning to the more local dried bounty: apples, nectarines, apricots, cherries, prunes, raisins, dates, figs, etc. Any combination of these, poached in water to cover, reconstitutes into a soft, luscious tangle of sweet flavors.
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