Prunes are often thought of as a fiber-rich health food. However, one bite of this decadent dessert might have you thinking otherwise. When simmered with rich ruby port spiked with orange zest, cinnamon and vanilla bean, the prunes take on an unmistakable richness that pairs deliciously with orange-scented mascarpone cheese.
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Makes 8 servings
Combine prunes, port, sugar, cinnamon sticks, vanilla bean seeds and zest of 1 orange in large saucepan. Add enough water to cover prunes.
Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, and simmer, uncovered, until liquid takes on syrupy consistency, about 45 minutes. Remove from heat and let cool for 15 minutes.
Stir together mascarpone and remaining orange zest in medium bowl. Divide mascarpone mixture among 8 dessert plates, spreading into shallow well with back of spoon.
Spoon prunes into center, and drizzle with syrup. Garnish with curls of orange zest.