Wine-Stewed Prunes and Mascarpone
Published May 30, 2006
Joe Fornabaio for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 pound pitted prunes (about 40)
1 ¼ cups sugar
2 cinnamon sticks
2 ½ cups dry red wine
2 8-ounce containers mascarpone
Nutritional analysis per serving (6 servings)
97 grams carbs; 76 milligrams cholesterol; 693 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 26 grams fat; 1 gram trans fat; 6 grams fiber; 243 milligrams sodium; 6 grams protein; 74 grams sugar
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.
This was absolutely fantastic. Made as is but next time may try to cut back sugar like several suggested. Can't wait to make again for guests. (I cut recipe to 1/4 as I only had 4 oz. marscapone).
Marscapone is a bit rich for us, so we used a mixture of 50% marscapone and 50% full-fat Greek yogurt. Still plenty rich and very delicious. Also, following other commenters, I used about 1/2 cup of sugar.
This is absolutely delicious! I was looking for ideas for using up a bag of prunes and am so glad to have come across this recipe. Yes, it's sweet. It's a dessert, so that's not a crime. You could reduce the sugar but would, sadly, also have less syrup to drizzle. This dessert is also rich. My husband and I were satisfied with half servings. That said, I can hardly wait to have more tomorrow. This would be lovely to serve at a dinner party but don't wait. Make it now.