Now onto the main event, and what could hit the spot better than a butter-basted roast chicken stuffed with prunes? This involves a trip south to Agen in Lot-et-Garonne. The prunes here are made from the famous Ente plum, a delicious hybrid created in the 13th century when local plum varieties were crossed with damask plums that pilgrims and crusaders had brought back to France from Syria. The resulting glossy, almost black, prunes with amber flesh are today held in high esteem, and a jar of prunes macerated in locally-harvested Armagnac would be high on any gourmet’s Christmas list! The name Ente does not refer to a place but a method, as the plum trees are reproduced by grafting ( enter in French). Confusingly, however, the word prune in French actually means plum whereas the French word for prune is pruneau.