Pruneau

Steep them until they plump. The spirit takes on the fruit and returns it darker.

Concentrated sugar against pale fat, and the acid left in the skin cuts it.

Lean dry meat needs a sticky braise; the fruit does the job flour would do badly.

Smoke on smoke. The drying kiln put phenols in the fruit before the pig arrived.

Both hold the same dried-fruit register; the wine restores the acid drying took.

Citrus oil cuts through a sugar that otherwise sits flat on the tongue.

Cocoa bitterness and prune sweetness meet on shared pyrazines and stop.

Dried plum sugar concentrates enough to be heard over all that fat.

Dried sugar and tannin, concentrated enough to be heard over three hours.

Shared dried-plum lactones. The wine tastes like the fruit was cooked into it.

Steep the fruit in it. Tea tannin sets the flesh and the sugar dilutes the tea.

Steep them in the tea: bergamot lifts, tannin dries, no sugar needed at all.

Anethole reads cooler than the fruit, which stops the syrup going cloying.

Tannic oil against sticky sugar; the nut is structure, not a garnish.

Dried plum lactones sit right on top of cask lactones. Soak them and see.

Steep the fruit in the tea. Smoke gets into dried fruit faster than into anything fresh.

Sugar and liver fat, with the prune skin bringing enough bitterness to reset.

Oxidised nut against dried fruit. Both are what slow oxygen does to sugar.

Iron and sweet dark fruit; the sugar makes the mineral note read as depth.

Dried fruit sugar sets the glaze and the tartness stops it cloying.

Dried-fruit sugar cuts pig fat where acid only slices through it.

Both smoked to leather. Inosinate turns the fruit into something like a glaze.