Revamping a Classic: The Sweet and Savory World of Dried Plums
A Fruit by Any Other Name…
Dried plums, commonly known as prunes, have long been associated with digestive health and senior citizens. However, their rich flavor profile and versatility in cooking have led to a rebranding effort. In 2000, the California Dried Plum Board successfully petitioned the FDA to officially recognize these fruits as dried plums, shedding their prune persona.
A Decadent Dessert Awaits
But what’s in a name? We’re more interested in savoring these succulent fruits in a rich, fruity sauce, paired with creamy mascarpone cheese and a hint of citrus. Our Drunken Prune-Mascarpone Trifle recipe is a masterclass in sweet and savory indulgence.
A Symphony of Flavors
This show-stopping dessert serves 10 and can be prepared in under an hour, with an additional 15 minutes of cooling time. The ingredients are simple yet elegant:
- 60 pitted dried plums (about 18 ounces)
- 2 1/4 cups dry red wine
- 1 1/2 cups tawny port
- 1 cup plus 2 tablespoons granulated sugar
- 2 (3-inch) cinnamon sticks
- 1 vanilla bean, split lengthwise, seeds scraped, seeds and pod reserved
- 1/4 teaspoon fine salt
- 3 cups mascarpone cheese
- Finely grated zest of 1 1/2 medium lemons
The Art of Reduction
Combine all ingredients except the mascarpone and zest in a large saucepan over medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium-low and simmer for 45 minutes, or until the liquid reaches a syrupy consistency. To test, place a spoonful of syrup on a plate, let it cool, and draw your finger through it. If it holds the line, it’s ready.
Assembly Required
Once the syrup has cooled, discard the cinnamon sticks and vanilla pod. In a separate bowl, combine the mascarpone and lemon zest. Divide the cheese mixture among 10 dessert plates, creating a wide well with a spoon. Place 6 prunes in the center of each well and drizzle with the rich, fruity syrup. Serve and indulge!
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