New recipes

Frankies’ Red Wine Prunes Recipe

Frankies’ Red Wine Prunes Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Frankie's red wine prunes

These prunes from Frankies 17 Spuntino may just change your mind about prunes. We managed to secure their recipe so you too can master this chilled dessert.


  • 1 pound pitted prunes (about 40)
  • 1 ¼ cups sugar
  • 2 cinnamon sticks
  • 2 ½ cups dry red wine
  • Two 8-ounce containers mascarpone


Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to a simmer and cook for 45 minutes, until the liquid has turned to syrup.

Remove from heat, and the mixture rest for at least 15 minutes. Spread a mound of mascarpone on each plate, top with 6 prunes and drizzle with syrup. Serve immediately.

Sweet prunes with yogurt for breakfast &mdash or dessert

Certain ingredients are a hard sell for American diners. Small oily fishes. Organ meats. Sweet fruit soups. And prunes.

It’s not that Americans don’t eat prunes, it’s just that &mdash how shall I put this? &mdash prunes are associated almost exclusively in the American mind with a certain utilitarian function. That’s a shame. In Europe and South America, there are countless elegant dishes made with prunes, like the French rabbit with prunes, the chausson aux pruneaux (a flaky turnover filled with a prune compote), ice cream with Armagnac-poached prunes, and Italian prune cake. My wife tells me that in her native Venezuela, prune is the most popular flavor of yogurt.

I’ve adapted the following recipe from “The Frankies Spuntino Kitchen Companion and Cooking Manual.” Frankies Spuntino is a trio of neighborhood restaurants in Manhattan and Brooklyn owned by two guys named Frankie. The food is simple, fresh and well-executed. One of the desserts on the menu that we order every time we visit the Brooklyn Frankies is a dish of red wine-poached prunes served with a big dollop of soft, room-temperature mascarpone. The dish is a triumph of the four- or five-ingredient approach that makes the food there so satisfying.

With the help of my wife, I’ve changed the dish a little so it can be served for breakfast or dessert. I’ve substituted lighter Greek-style yogurt for the mascarpone and added a touch of black pepper and a drizzle of honey.

Red Wine Poached Prunes with Greek Yogurt and Panettone Crumbs

4 black peppercorns, crushed

To poach the prunes: Place the red wine, sugar, cinnamon and peppercorns in a small saucepan over medium heat, and whisk the mixture together until the sugar dissolves. Place the prunes in the saucepan and simmer over low heat for 30 minutes, until the prunes are very tender and the cooking liquid is thickened.

Transfer the prunes and their liquid into a plastic container, cool, cover and refrigerate.

To make the Panettone breadcrumbs: Preheat oven to 250 degrees. Crumble the Panettone into ¼ inch pieces. Bake 1 hour until dry and slightly golden. Cool and cover until ready to use.

To serve: Let the prunes come to room temperature or serve slightly warm. Divide the prunes along with their liquid among 4 bowls. Top with a dollop of Greek yogurt, a sprinkle of the Panettone breadcrumbs and drizzle the dessert with honey. Serve immediately.



For lunch today I made us the Proscuitto with Pecorino Sandwiches. This is a really, really simple sandwich. Bread, prosciutto and pecorino. That's it. It specifically states not to use mayo or mustard as "they just don't add to the experience". I knew it would be important to have super good ingredients so I stopped in at Pastaworks and got some $28.50/pound Italian prosciutto and fresh ciabatta bread.

Each sandwich gets a little less than 2 oz each of the meat and cheese so I weighed out each portion and assembled the sandwiches.

a little less than 2 oz of each topping. 1-7/8 oz to be exact :)

Port-simmered prunes with mascarpone

It's unfortunate that prunes are so often associated with their laxative properties, rather than their taste. Like other dried fruits, prunes, which are simply dried plums, can be used in countless ways to sweeten meats, stews, soups, oatmeal, and desserts. And they've made quite a comeback on restaurant menus. Devils on horseback - crispy, bacon-wrapped prunes - are all the rage at gastropubs. Prunes stewed and sweetened in wine have been around for ages, but only recently have popped up at popular restaurants. At Frankies Spuntino in New York, sweetened prunes simmered in whole spices are nestled in mascarpone, the creamy Italian cheese, and served for dessert. You can also top this no-fuss recipe with vanilla ice cream or heavy cream. If serving whole prunes is something you never imagined, it's time to send them to the table. Winter is the perfect season.

30pitted prunes
1 3/4cups dry red wine
3/4cup tawny port
3/4cup plus 1 tablespoon sugar
2cinnamon sticks
5whole cloves
3whole allspice berries
1star anise
2cups mascarpone
Grated rind of 1 lemon

1. In a medium heavy saucepan, combine the prunes, wine, port, 3/4 cup sugar, cinnamon, cloves, allspice, and star anise. Bring to a boil over medium-high heat. Lower the heat and simmer gently about 45 minutes or until the liquid turns syrupy. Cool slightly. Remove the cinnamon, cloves, allspice, and star anise from the liquid.

2. In a medium bowl, combine the mascarpone, lemon rind, and remaining 1 tablespoon sugar. On each of 6 dessert plates, place a 1/3-cup mound of mascarpone. Using a spoon, spread it into a wide well. Set 5 prunes in the center of each well and top with syrup. - Jill Santopietro

Frankies’ Red Wine Prunes Recipe - Recipes


Here I am again, for the third time in my life (and all within the last month) watching a bowlful of butter and dark chocolate slowly melt into glossy swirls. I'm watching and worrying to myself that I will miss the moment when the egg whites are peaking softly and will accidentally whip them to death. And how will I know when the egg yolks are ribboning perfectly. I just know I'm gonna screw this all up.

chocolate and butter become one

And I still can't quite convince myself there is really any point to making this stupid souffle which I don't even want to eat. I am going to a party, so hopefully someone there will be in the mood for a shot of sugar straight into their veins.

I will admit to having cheated a little in regards to the prunes. I am actually using leftover prunes that I pureed and froze from the Frankies red wine prune dessert (gasp!). I know, I know, they aren't even soaked in Armagnac like Delia wants, but I'm already using a generic brandy we have in the liquor cabinet anyway so I don't think it really matters. I did stir a little brandy into them to make up for it.

So, since the prunes are all ready to go, I can focus on those eggs. First the yolks: whip them with the sugar until they make "ribbon-like trails". I keep checking and checking and. ooohhh, I think it happened!

ribboning egg yolks

stirring yolks into chocolate. what a beautiful marbled pattern!

Once the yolks are thoroughly mixed with the chocolate and prunes, I turn my attention to the whites. I obsessively check them every 2 seconds as they whip, but finally am happy that they have gentle, soft, loving peaks, which hold their shape, but not too aggressively.

softly peaking egg whites

Now, although I have never made a souffle before, I do know the key is to gently, every so gently, fold in the whipped whites. The goal is to maintain as much of the trapped air as possible which makes the souffle light and fluffy. Since I will be intentionally letting this one fall, I don't worry about it too much, but try and practice for future souffles (of which there are more to come).

folding in the egg whites

Finally into the oven for 30 minutes and it's done. I'm a little disappointed it's not towering over the sides of the springform pan, puffed up to extreme heights. But, it does look nice and settles into a rich, dense cake.

Served with a prune & crème fraîche sauce, this is just about the most intense dessert I have ever eaten. So sticky and dense. one bite is plenty. And, at the end of the day, I conveniently abandon the remaining squares at the party to be enjoyed by someone else. Yessss!

So now, I have dutifully worked my way through three of the five or so chocolate-heavy desserts. I feel that I have learned what I wanted to learn and lack the desire to make the oh-so-outdated Return to Black Forest (chocolate cake rolled around a whipped cream and cherry filling, topped with chocolate curls) or the too-intense-to-even-imagine Chocolate Mascarpone Cheesecake with Fruit and Nuts (and more chocolate curls). Therefore, unless the mood strikes me sometime in the next six months, I am not going to make these recipes. It is a waste of my time, and even more importantly, many bars of chocolate that could find a much more loving home with someone else. And I don't even feel bad about it.

Yes, it's really true – this soufflé is supposed to puff like a normal one, but then it is removed from the oven and allowed slowly to subside into a lovely, dark, squidgy chocolate dessert. It is served slightly chilled with a prune and crème fraîche sauce. The only problem I can foresee with this recipe is that someone will write and tell me that their soufflé wouldn't sink!

Let me pre-empt that by saying, don't worry I'm sure it will taste just as good. This also works superbly with prunes in amaretto or port, so use whichever flavour you like best. The prunes soaked in Armagnac and served with crème fraîche make an extremely good dessert in their own right.

Also, the soufflé and sauce freeze very well for up to a month.

8 oz dark chocolate (75% cocoa solids)
4 oz unsalted butter
1 tablespoon Armagnac
4 large eggs, separated
4 oz caster sugar
A little sifted icing sugar for dusting

For the Armagnac prunes:
12 oz Californian pitted ready-to-eat prunes
5 fl oz Armagnac

For the prune and crème fraîche sauce:
5 fl oz crème fraîche

The prunes need to be soaked overnight, so simply place them in a saucepan with ½ pint of water, bring them up to simmering point and let them simmer very gently for 30 minutes.

After that pour the prunes and their cooking liquid into a bowl and stir in the Armagnac while they're still warm. Leave to cool, then cover the bowl with clingfilm and chill in the refrigerator overnight.

To make the soufflé, preheat the oven to 325°F. Meanwhile, break the chocolate into squares and place them, together with the butter, in a bowl fitted over a saucepan containing some barely simmering water (the bowl must not touch the water). Leave it for a few moments to melt, then stir until you have a smooth, glossy mixture. Now remove the bowl from the heat, add the Armagnac and leave to cool.

Next take a large roomy bowl and combine the egg yolks and caster sugar in it. Then whisk them together for about 5 or 6 minutes, using an electric hand whisk – when you lift up the whisk and the mixture drops off making ribbon-like trails, it's ready.

Now count out 18 of the soaked prunes, cut each one in half and combine the halves with the whisked egg mixture along with the melted chocolate.Next you'll need to wash the whisk thoroughly with hot soapy water to remove all the grease, and dry it well.In another bowl whisk up the egg whites till they form soft peaks. After that, fold them carefully into the chocolate mixture. Spoon this mixture into the prepared tin and bake the soufflé in the centre of the oven for about 30 minutes or until the centre feels springy to the touch. Allow the soufflé to cool in the tin (it's great fun watching it fall very slowly).

When it's quite cold, remove it from the tin, peel off the paper, then cover and chill for several hours (or it can be made 2 or 3 days ahead if more convenient).

Serve the soufflé dusted with icing sugar and cut into small slices (it's very rich). To make the sauce, simply liquidise the remaining prunes together with their liquid, place the purée in the serving bowl and lightly stir in the crème fraîche to give a slightly marbled effect.

Hand the sauce round separately.

This recipe is taken from Delia Smith’s Winter Collection.

Delicious Italian Recipes from the Franks

Make food approachable, enjoyable, and attractive. That’s the philosophy on food and eating shared by Frank Castronovo and Frank Falcinelli, and it’s reflected in their new cookbook, The Frankies Spuntino Kitchen Companion & Cooking Manual. The Franks, as they are known, grew up around the corner from each other, worked their way through professional kitchens, and in 2004 started Frankies Spuntino 457.

The book, cowritten by Peter Meehan, is as attractive and approachable as the small Brooklyn restaurant. The fancy trimmings—dark blue faux leather with gold-stamped print and gilded edges—suggest coffee-table status, but this Cooking Manual is really meant to gather stains on the kitchen counter.

Orecchiette with Pistachios

The recipes include ingredients from leaner times in Southern Italy, like ground meat, pasta, breadcrumbs, and sardines. They are everyday comfort foods—meatballs, salads, and crostini—that soothe and satisfy. Vegetable roasting charts, detailed illustrations, and equipment and pantry guides give readers a strong dose of the Franks’ combined 40 years of cooking experience. The chefs tell you what they think you need (an Atlas pasta machine) and what’s nice but not necessary (a 10-inch slicing knife).

I like their quirky sense of style, from “The Frankies Crest” on the last page to their loose lips and down-to-earth attitude about food. I’ve made a few of the recipes and can vouch for their airy ricotta cheesecake, pine nut– and raisin-studded meatballs, and red wine–glazed prunes. But I’ve made better spaghetti alle vongole than their bare-bones recipe offered. What caught my eye was the Orecchiette with Pistachios. I last tasted pasta with pistachio sauce in Palermo at a cool little snack shop (also a spuntino) called Cibus. It was similar to a pesto but with fewer herbs and more nuts. I remember thinking that I wanted to make it. The Franks provided! They don’t grind their pistachios as finely as the dish I had in Sicily they coarsely chop them so that the chunks nicely tuck into the little pasta ears, bound in olive oil and pasta water. I tried their recipe a second time, this time grinding the nuts finer. The result was an unctuous, homogenous sauce—one I liked better than the original. It was a toss-up: Half of my colleagues liked one version, half the other. Whichever method you choose, make this dish. It takes a mere 25 minutes to get on the table and is delicious.

Overall, The Frankies Spuntino Kitchen Companion & Cooking Manual is a fun guide for people of all ages and cooking levels, though it’s better for newer cooks. The Franks dedicate several pages to topics like cheese, wine pairings, cooking with children, and how to grow an avocado tree. Their book is entertaining, appetizing, and informative—your go-to manual for Italian American cooking.

Frankies’ Red Wine Prunes Recipe - Recipes

mv2.png/v1/fill/w_89,h_59,al_c,usm_0.66_1.00_0.01,blur_2/FRH_Promo_Logo_HR_MD_Block.png" />

mv2.png/v1/fill/w_99,h_186,al_c,usm_0.66_1.00_0.01,blur_2/FKR3d12c(BA)(RedHotBloodyMary)DRY_03A-HR.png" />

mv2.png/v1/fill/w_99,h_92,al_c,usm_0.66_1.00_0.01,blur_3/arrow.png" />

mv2.png/v1/fill/w_92,h_37,al_c,usm_0.66_1.00_0.01,blur_2/alchinit.png" />

mv2.png/v1/fill/w_226,h_106,al_c,usm_0.66_1.00_0.01,blur_2/pfphpe.png" />

mv2.png/v1/fill/w_153,h_39,al_c,usm_0.66_1.00_0.01,blur_2/comingsoon.png" />

mv2.png/v1/fill/w_191,h_436,al_c,usm_0.66_1.00_0.01,blur_3/FRH_Ren_19oz_Michelada.png" />

mv2.png/v1/fill/w_90,h_37,al_c,usm_0.66_1.00_0.01,blur_2/binit.png" />

mv2.png/v1/fill/w_91,h_85,al_c,usm_0.66_1.00_0.01,blur_3/arrow.png" />


Frank&rsquos RedHot Bloody Mary!

It all started one day grilling in the back yard when a good friend served up Bloody Mary&rsquos made with Frank&rsquos RedHot Original Cayenne Pepper Sauce. The combination of flavor and heat was love at first taste!

As beverage people we knew this had to be bottled and shared!

mv2_d_3420_3420_s_4_2.png/v1/fill/w_151,h_151,al_c,usm_0.66_1.00_0.01,blur_2/SIL_Franks-RedHot_sq.png" />



mv2.png/v1/fill/w_154,h_210,al_c,usm_0.66_1.00_0.01,blur_3/Frank's%2012oz%20can%203d.png" />

mv2.png/v1/fill/w_154,h_210,al_c,usm_0.66_1.00_0.01,blur_3/Frank's%2012oz%20can%203d.png" />

mv2.png/v1/fill/w_95,h_178,al_c,usm_0.66_1.00_0.01,blur_3/FKR3d12c(BA)(RedHotBloodyMary)DRY_03A-HR.png" />

mv2.png/v1/fill/w_95,h_178,al_c,usm_0.66_1.00_0.01,blur_3/FKR3d12c(BA)(RedHotBloodyMary)DRY_03A-HR.png" />

mv2_d_2163_3398_s_2.png/v1/fill/w_163,h_256,al_c,usm_0.66_1.00_0.01,blur_3/Frank%C2%B4%C3%87%C3%A1s%20RedHot_Glass%238_0004.png" />

mv2.png/v1/fill/w_95,h_178,al_c,usm_0.66_1.00_0.01,blur_3/FKR3d12c(BA)(RedHotBloodyMary)DRY_03A-HR.png" />

mv2_d_2022_3861_s_2.png/v1/fill/w_154,h_294,al_c,usm_0.66_1.00_0.01,blur_3/Frank%C2%B4%C3%87%C3%A1s%20RedHot_Glass%2314-REDO.png" />

Pull out an ice cold Frank&rsquos RedHot® Bloody Mary, made with all natural ingredients.

Shake gently to blend all of those tasty natural ingredients !

that can, and pour it over

Now choose your favorite garnish: pickled beans, a spear of asparagus, deep fried bacon, beef stick or the traditional celery and a lime wedge. Stand back, revel in its glory, enjoy!

mv2.jpg/v1/fill/w_165,h_233,al_c,q_80,usm_0.66_1.00_0.01,blur_2/IMG_0149_JPG.jpg" />

mv2.png/v1/fill/w_198,h_105,al_c,usm_0.66_1.00_0.01,blur_2/CaptureTAILGATE_PNG.png" />

mv2.jpg/v1/fill/w_194,h_129,al_c,q_80,usm_0.66_1.00_0.01,blur_2/bloodymary5.jpg" />

mv2.jpg/v1/fill/w_165,h_151,al_c,q_80,usm_0.66_1.00_0.01,blur_2/Picture2.jpg" />

Wine-stewed prunes & mascarpone

Meet my new favorite dessert. Come over and say hello. No, really, take a good look at it, take it all in. Wine stewed prunes, folks. Yes, that’s right, my new favorite dessert is something that doctor might prescribe older folks for, well, lack of better word, regularity.

I know it seems perfectly unbelievable that something as, um, boring as prunes can go from Cinderella to belle of the ball in forty-five minutes flat. I would’ve never even considered it were it not for a recent meal at Frankie Spuntino, one of my all time favorite haunts, a place considered by some as the most important restaurant in New York City.

Usually, I am too full to look at dessert, but last time, I wanted to see what the offerings were and let me tell you, I’ve been missing out! These red wine stewed prunes topped with the creamiest of mascarpone around, was about the most stunning dessert I’ve had in a long long time. Its simplicity is what astounds me the most.

Luisa waxed poetic about them some time ago, and I’ve had the New York Times recipe bookmarked for ages (and yet never made the connection!) and I suppose it’s time for me to throw my hat in because these are incredible! The dessert is both comfort food and haute cuisine. Something about the thickened, reduced wine, infused with nothing more but sugar and two cinnamon sticks with prunes that absorb these flavors, takes you from pedestrian to decadent. And as we are very clearly entering fall season, eating this at the end of your meal is just about the coziest, most lovely thing you can do. Like pulling a nice woolly sweater over your head and just settling into the fuzzy warmth.

And though I know we’ve been cheated of a proper summer, I am welcoming fall with open arms. When at the end of a long day, I can sink into my couch holding a bowl of these prunes in my hands, I don’t even think of shorter daylight hours or the sweaters I’ll have to eventually unearth. This alone will be enough to carry me through the darkest and coldest of seasons. And I hope it does the same for you.

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.

Eating Jewish: Not your bubbe’s compote

You're probably thinking that prunes don’t belong in the same sentence as dessert, let alone anywhere near the sweet finish of a meal. I completely understand, because I felt the same way before I tried this new twist on the traditional compote. But let me tell you, this dessert will rock your world (or maybe your tastebuds?!) and change the way you think about prunes forever.

This recipe has garnered nothing but praise from foodies. I read about this dish long before I tried it, and on my last trip to New York I got to eat at the absolutely amazing Italian restaurant Frankies Spuntino where this dessert was created. After eating an unforgettable meal in their cozy, dimly lit dinning room, I ordered these prunes completely unprepared for how sublime this dish would be. Hot, soft, plump prunes are covered with a thick fruity wine reduction and infused with a subtle spiciness. The smooth, rich mascarpone is the perfect accompaniment.

There is a clear commonality between this dish and traditional Ashkenazi fruit compote. Both dishes feature dried fruit stewed in liquid along with the addition of sugar and spices. Yet, this is nothing like the compotes you usually see on Passover tables.

In the entry for compote in the Encyclopedia of Jewish Food, Gil Marks explains that the name "compote" comes from the Old French composte and the Latin compositum meaning "mixture." These terms were used to describe dishes in which the various ingredients were layered, often consisting of a mixture of vegetables and meat. With the appearance of sugar in the Islamic world, dishes of cooked fruit in sugar syrup began to emerge. These sorts of dishes made their way to Europe, and after the Renaissance, compote began to take the modern form we’re familiar with. In the nineteenth century, this dish became customary among the Ashkenazim due to the popularization of the sugar beet, a source of sugar.

This is probably one of the simplest desserts you’ll ever make, in terms of both the ingredients and its preparation. After combining the ingredients in a pot, it is just a matter of letting the dish simmer away for forty-five minutes. As it cooks your kitchen will be infused with a wonderfully spicy aroma, similar to the smell of freshly baked cinnamon-raisin bread. The result is a dish that will make people think you were in the kitchen for hours.

Wine-Stewed Prunes with Mascarpone
Adapted from Frank Castronovo and Frank Falcinelli

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. You can also prepare the prunes and reheat slightly before serving.

29 honey berry wine Recipes

Berry Gazpacho

Berry Gazpacho

Berry Patch Soup

Berry Patch Soup

Marinated Berry Fizz

Marinated Berry Fizz

Ww 1 Point - Berry Coulis

Ww 1 Point - Berry Coulis

Wild Berry Rice for Rice Cooker

Wild Berry Rice for Rice Cooker

Apple Strudel with Fresh Berry Sauce

Apple Strudel with Fresh Berry Sauce

Shrimp Salad With Kiwi Berries

Shrimp Salad With Kiwi Berries

Chipotle Steak with Turkish Wheat Berries

Chipotle Steak with Turkish Wheat Berries

Kat's Stuffed Mushrooms

Kat's Stuffed Mushrooms

Soused Apples

Soused Apples

Red-Wine-Braised Duck Legs with Roasted Pears and Onions

Red-Wine-Braised Duck Legs with Roasted Pears and Onions

Grilled Pork Chops With Spicey Mango Chutney

Watch the video: Zwetschgen-Crumble Zwetschgen aus dem Ofen mit Streuseln - Plum crumble