Wine-Stewed Prunes and Mascarpone
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound pitted prunes (about 40)
- 1¼cups sugar
- 2cinnamon sticks
- 2½cups dry red wine
- 28-ounce containers mascarpone
Nutritional analysis per serving (6 servings)
693 calories; 26 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 97 grams carbohydrates; 6 grams dietary fiber; 74 grams sugars; 6 grams protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
- Step 2
Remove from heat, and rest at least 15 minutes. Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.
Private Notes
Comments
Amazing recipe. I first tasted this dish at the (now sadly closed) Frankie's Spuntino in the Lower East Side. Was so happy to learn that the recipe is online.
Made this for my family over Christmas years ago. Mom was skeptical ('ugh, prunes'), but now she specifically requests it. Criminally easy to prepare, understatedly elegant, impresses everyone. OK, if not ideal, to use ground cinnamon instead of sticks.
I continue to love springing this dish on people and reaping praise.
I'll second the sugar comment -- reducing the sugar to 1/2 c works just fine (not sure why the NYT tends to routinely make things so sweet!). And in the absence of cinnamon sticks, I've successfully used whole star anise here; indeed, it's become our preference.
This is what a good boxed red wine is made for! I now always have a jar of these prunes in syrup in my fridge. I like it spooned over plain Greek yogurt, and my husband loves it on ice cream. It is a gorgeous color and a wonderful, easy way to end a meal.
My family was introduced to this recipe many years ago at the now (sadly) closed Peasant Restaurant in Waitsfield, VT. It is simultaneously humble and indulgent. A beautiful winter dessert.
This was delicious and mascarpone made it sublime! Everyone at the table devoured it ! How often can you say that when you offer someone a prune or two? I too decreased the sugar to 1/2 cup.
Tastes exactly like the delicious red wine stewed prunes from Frankie’s in Brooklyn. So easy and so impressive
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