Those plums at the farmers market that are a little dusty and oblong? They’re supposed to be that way. Italian prune plums, typically available during summer’s dwindling weeks through the very beginning of fall (meaning now!), have a firm, barely sweet flesh with a slightly tart skin. They’re ideal for baking, since they keep their shape while simultaneously — magically, almost — turning a little jammy. Here are a few ways we like to use them.
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