This dish was inspired by a dessert of stewed dates made by a chef name Mark Ladner and filtered through the lens of Frank F’s formative years in the southwest of France, where prunes are king. The result combines the heady aroma of cinnamon and hot wine; the sweet, meaty plumpness of braised prunes; and the clean, rich density of mascarpone.
Ingredients
- 1 pound (2 generous cups) pitted prunes
- 1 1/4 cups sugar
- 1 cinnamon stick
- 2 1/2 cups red wine
- Two 8-ounce containers of mascarpone cheese
- Frankies 457 Extra Virgin Olive, for drizzling
Step by step
- Combine the prunes, sugar, cinnamon, and wine in a small pot and bring to a boil over medium-high heat. Reduce the heat to medium low, so the liquid simmers very gently, and stew for 45 minutes, until the wine is syrupy and redolent of cinnamon. Remove the pot from the heat and discard the cinnamon stick. Let the prunes stand for at least 15 minutes before serving. This allows them to cool slightly and absorb as much of the wine syrup as possible.
- The prunes can be prepared ahead of time. Once cooled, they will keep in their cooking liquid, in a covered container in the refrigerator, for up to a week. Gently rewarm them over low heat before serving.
- Spread a mound of mascarpone—2 1/2 to 3 tablespoons’ worth—into a circular smear on a serving plate. Nestle 6 prunes in the center of each portion of mascarpone, then drizzle the prunes with a spoonful of the syrup and serve.