These prunes from Frankies 17 Spuntino may just change your mind about prunes. Stewed in red wine, the slow-cooked prunes melt in your mouth — a slightly tangy contrast to the decadent bed of creamy mascarpone. Reduced red wine syrup covers the plate, coating the mascarpone long after the prunes vanish. The beauty of the dish is its simplicity, yet another example of how Frankies’ dedication to the best ingredients results in spellbinding dishes that don’t require much work. We managed to secure their recipe so you too can master this chilled dessert.
- 1 pound pitted prunes (about 40)
- 1 ¼ cups sugar
- 2 cinnamon sticks
- 2 ½ cups dry red wine
- Two 8-ounce containers mascarpone
Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to a simmer and cook for 45 minutes, until the liquid has turned to syrup.
Remove from heat, and the mixture rest for at least 15 minutes. Spread a mound of mascarpone on each plate, top with 6 prunes and drizzle with syrup. Serve immediately.