Wine-Stewed Prunes with Mascarpone

I first tried these a few years ago at Frankies 457, a Brooklyn restaurant I used to visit a lot. I finally made them myself last night. Just as I remembered, they're incredible. 

This recipe elevates the prune, a dried fruit I love -- that so often gets a bad rap -- to new levels. Completely no-fuss, it combines a pound of them with dry red wine, sugar and cinnamon sticks. After simmering for about an hour on the stove, the prunes start nestling together in a striking plum colored syrup that I wanted to lick from the spoon. Wine-soaked prunes would also make a lovely nail color, I have to say. Or maybe wine-soaked dried plums sounds better?

They couldn't be easier to whip up, either for a dinner party or a late-night dessert. For the wine, I used a Malbec which worked well. The original recipe said to use 1 1/4 cups sugar. That seemed like a lot, so I used 1 cup and still thought they were a bit too sweet. Next time, I'd use even less.

Rich with a deep, jammy flavor, they also feel kind of festive and would be a nice end to a holiday meal. They were perfect last night with a few spoonfuls of mascarpone. Later, I'll see how they taste cold on top of some plain yogurt.

Wine-Stewed Prunes with Mascarpone
Adapted from Frank Castronovo and Frank Falcinelli via The New York Times 
Serves 6

1 pound pitted prunes (about 40)
1 cup sugar
2 cinnamon sticks
2½ cups dry red wine
2  8-ounce containers mascarpone

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.
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.