Piled high in produce crates, they resemble oversize Kalamata olives — dark, eggplant-purple, taut skin with well-defined seams for trouble-free halving and pitting. Unlike the briny Greek fruit, however, Italian prune plums have a sweet flesh that gives way to a tangy finish.

Though these stone fruits now grow primarily in California and Washington, it’s believed that the ancient people of the Middle East were the first to capitalize on the plums’ naturally high fructose level and to dry them as prunes for tasty snacks. Kept fresh, though, they are best halved, pitted, and stewed quickly in a spiced simple-syrup. Lemon peel, a pair of cloves, and a cinnamon stick round out the fruit’s sweetness, while the plum skins shrivel slightly, their tannins inking burgundy into a clean simple-syrup.

Available at A. Russo & Sons, 560 Pleasant Street, in Watertown, and at local grocery stores.