Wine-Stewed Prunes and Mascarpone
Adapted from Frank Castronovo and Frank Falcinelli via New York Times
1 pound pitted prunes (about 40)
1¼ cups 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.
Yield: 6 servings.