You can use dried fruits to make fermented fruit butters such as in Nourishing Traditions on page 110. These fermented fruit butters are great because you can make them in the off-season.
Dehydrate at 145 degrees Fahrenheit for the first 2 hours (Excalibur dehydrator only), then turn down to between 105 and 115 degrees Fahrenheit for the rest of the drying time.
How To Dehydrate Plums or Prunes https://traditionalcookingschool.com/food-preparation/recipes/free-video-how-to-dehydrate-plumsprunes/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=FREE+Video%3A+How+to+Dehydrate+Plums%2FPrunes