What simple pre-treatment technique is recommended before adding prunes to a stew or sauce to maintain their texture?

Simmering them briefly in water or broth until they plump up.

When incorporating prunes into savory applications such as tagines or slow-cooked stews, a crucial preparatory step should be undertaken to ensure the fruit maintains desirable moisture and textural integrity throughout the cooking process. If added directly in their dry state, prunes possess a strong tendency to aggressively absorb liquid from the main dish itself, leading to a dry, shriveled final result within the fruit pieces. To counteract this, the text recommends briefly simmering the prunes in a neutral liquid, such as plain water or cooking broth, until they have visibly swelled and plumped up. This process rehydrates them sufficiently beforehand, satisfying their need for moisture so they do not leech excessive amounts of liquid from the stew or sauce they are intended to flavor.