Franks’ Amazing Prunes and Mascarpone

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Frank’s prunes and mascarpone is an enormous sleeper when it comes to desserts. Cast aside your preconceptions about prunes and give this sublime and incredibly easy dessert a try. Thank you to the two Brooklyn chefs named Frankie for creating this dish, serving it at their restaurants and sharing the recipe with the world. 


  • 1 pound pitted dried prunes
  • 3/41 cup sugar
  • 2 cinnamon sticks
  • 2 1/2 cups red wine
  • 2 8-ounce tubs of mascarpone cheese
  • Mint sprigs for garnish (optional)


  1. Put the prunes, wine, sugar and cinnamon sticks in a sauce pan and bring to boil. Reduce heat to a simmer and cook until the liquid has reduced and turned into a shiny, sticky sauce. Remove from heat and let cool to room temperature. Can be served immediately or stored in the fridge in a container for several weeks.
  2. Whisk the mascarpone with a wire whisk to fluff up a bit and then spread over either individual plates or on a family-style dessert platter. Place 6 prunes on top of individual portions or the entire batch of prunes over the family-style platter. Use a spatula to scrape all the sauce out of the pan and drizzle it over the prunes and mascarpone.
  3. Garnish with some mint springs if you like. 


I reduce the sugar from the original recipe because I like to emphasize the savory aspect to this dessert and think the prunes are sweet enough themselves. I also find I cook the prunes about 15 minutes longer than the original recipe to achieve the sticky syrup viscosity I like. Total time will depend on your pot, heat source and personal preference. 

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