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.
Ingredients
- 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.
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