Frankies Spuntino’s Red Wine Prunes with Mascarpone

Some restaurant desserts arrive at the table surrounded by smoke, spun sugar or a small construction project of pastry. Frankies Spuntino’s famous red wine prunes take a different approach: a handful of familiar ingredients, quietly transformed into something unforgettable.

The beloved Brooklyn restaurant’s dessert was inspired by a dish of stewed dates from chef Mark Ladner, then reimagined through co-owner Frank Falcinelli’s formative years cooking in southwestern France, where prunes are celebrated as a prized ingredient. The dates became prunes, red wine entered the picture, and an enduring menu favorite was born.

The combination is deceptively simple. Prunes simmer slowly with red wine, sugar and cinnamon until they become plump and tender and the cooking liquid reduces to a glossy, fragrant syrup. Served warm over cool, creamy mascarpone and finished with a drizzle of extra virgin olive oil, they strike that elusive dessert balance: rich but not heavy, sweet but not cloying.

A Dessert That Lets Prunes Show Off

Prunes are sometimes treated like a purely practical pantry item. This dish is a delicious reminder that they deserve considerably more glamour.

As the fruit braises, its deep sweetness mingles with the wine’s acidity and the warmth of cinnamon. The prunes soften without falling apart, developing a luscious, almost jammy texture. Mascarpone provides a clean, rich contrast, while olive oil adds a gently savory finish that keeps every bite interesting.

It is elegant enough for a dinner party but relaxed enough for a weeknight. There is no pastry to roll, batter to mix or elaborate plating technique to master. Most of the work happens quietly on the stovetop.

Choose a Wine You Enjoy Drinking

The wine does not need to be expensive, but it should be one you would happily pour into a glass. A fruit-forward dry red works especially well, complementing the prunes without making the syrup overly sweet.

As the wine reduces, its flavors become more concentrated, so avoid bottles that are aggressively tannic or heavily oaked. Merlot, Grenache, Zinfandel or a smooth red blend are all good places to start.

And do not rush the resting time. Allowing the prunes to sit in their warm syrup for at least 15 minutes helps them absorb even more of the cinnamon-scented wine.

Make It Now, Serve It Later

This is also the rare restaurant-worthy dessert that improves when prepared ahead. The prunes can be refrigerated in their cooking liquid for up to one week, making them especially useful when entertaining.

When dessert time arrives, gently rewarm the fruit, spread mascarpone onto each plate and spoon the prunes and syrup over the top. The final drizzle of olive oil may sound unexpected, but it rounds out the fruit’s sweetness and gives the dish its distinctly Frankies finish.

From Restaurant Classic to Celebration Cake

Claire Saffitz takes the irresistible combination behind Frankies Spuntino’s red wine prunes with mascarpone and turns it into a beautifully simple cake. In her version, California Prunes are gently simmered in red wine, cinnamon and sugar until tender and deeply flavorful, then tucked into a light, tangy mascarpone batter. The reduced wine syrup is reserved for drizzling, while a spoonful of mascarpone adds a cool, creamy finish.

The result keeps everything people love about the original dessert—the warm spice, jammy fruit and rich mascarpone—but gives it a sliceable, shareable twist. Elegant enough for a holiday table yet approachable enough for a weekend baking project, it is proof that prunes, red wine and mascarpone are a combination worth revisiting again and again.

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Red Wine Prunes with Mascarpone

Inspired by a dessert of stewed dates created by chef Mark Ladner, this dish was filtered through Frank Falcinelli’s formative years in southwestern France, where prunes are king. The result brings together the heady aroma of cinnamon and warm red wine, the sweet, substantial plumpness of braised prunes, and the cool, rich creaminess of mascarpone. A drizzle of extra virgin olive oil adds a gently savory finish.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 13 minutes mins

Total Time 1 hour hr 18 minutes mins

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 273 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound pitted prunes about 2 generous cups
• 1¼ cups sugar
• 1 cinnamon stick
• 2½ cups red wine
• 2 8 oz containers mascarpone cheese
• Extra virgin olive oil for drizzling

Instructions

 

• Stew the prunes. Combine the prunes, sugar, cinnamon stick and red wine in a small pot. Bring to a boil over medium-high heat.
• Reduce the wine. Lower the heat to medium-low so that the liquid simmers very gently. Cook for about 45 minutes, or until the prunes are plump and tender and the wine has reduced to a fragrant, cinnamon-scented syrup.
• Let the fruit rest. Remove the pot from the heat and discard the cinnamon stick. Let the prunes stand in the syrup for at least 15 minutes. This allows them to cool slightly and absorb more of the cooking liquid.
• Prepare the plates. Spread 2½ to 3 tablespoons of mascarpone into a circular smear on each serving plate.
• Assemble and serve. Nestle about 6 warm prunes into the center of each portion of mascarpone. Spoon some of the red wine syrup over the fruit, finish with a light drizzle of extra virgin olive oil and serve.

Notes

Make-Ahead Instructions
Let the prunes cool completely, then refrigerate them in their cooking liquid in a covered container for up to one week. Gently rewarm the prunes and syrup over low heat before serving.
Serving Tip
For the best contrast, serve the prunes and syrup warm over cool or room-temperature mascarpone. Add the olive oil just before bringing the plates to the table.

Nutrition

Serving: 1portionCalories: 273kcalCarbohydrates: 68gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gCholesterol: 0.3mgSodium: 8mgPotassium: 447mgFiber: 4gSugar: 53gVitamin A: 448IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword Frankies Red Wine Prunes, Red Wine Prunes, Soaked Prunes with Mascarpone

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A Cozy, Everyday Take on Stewed Prunes

Alyssa Ponticello gives the classic combination of stewed prunes and mascarpone an approachable, everyday spin. Her Italian-inspired recipe simmers prunes with red wine, orange, lemon and cinnamon until the fruit becomes soft, jammy and infused with warm spice—without any added sugar.

Served warm with a dollop of mascarpone, the prunes make a simple yet elegant dessert. They are just as delicious spooned over yogurt, oatmeal, pancakes or ice cream, proving that one easy batch can move effortlessly from breakfast to after-dinner treat. The recipe is also highly adaptable: orange juice can replace the wine, while ginger, star anise or vanilla can add a different layer of flavor.

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