Equipment
Ingredients
Poached Fruit
- 500 g prunes, pitted
- 650 ml red wine, room temperature
- 265 g granulated sugar
- 2 cinnamon sticks
- 2 star anise
- 5 g orange zest, finely grated
- 1 g sea salt
Cream Base
- 680 g mascarpone, chilled
Nutrition (per serving)
Method
In a heavy-bottomed saucepan, combine the red wine, sugar, cinnamon sticks, star anise, orange zest, and sea salt. Stir over medium heat until the sugar crystals have completely dissolved.
Add the pitted prunes to the liquid. Increase the heat to bring the mixture to a gentle boil, then immediately reduce the heat to maintain a steady simmer at approximately 85°C (185°F).
Remove the saucepan from the heat and allow the prunes to steep in the syrup for 15 minutes. This osmosis process ensures the fruit is plump and saturated with the spiced wine.
While the prunes rest, place the chilled mascarpone in a mixing bowl and whisk vigorously for 30 seconds to aerate and soften the texture to soft peaks.
To plate, spoon a generous quenelle of mascarpone onto each dish. Top with 6-8 poached prunes and drizzle the warm ruby syrup over the top. Serve immediately.
Chef's Notes
- The quality of the wine directly dictates the quality of the syrup; avoid 'cooking wine' and choose something you would enjoy drinking.
- For a professional finish, strain the syrup through a fine-mesh sieve before serving to remove any citrus pith or spice fragments.
Storage
Refrigerator: 5 days — Store prunes in their syrup to maintain moisture; keep mascarpone in an airtight container.
Reheating: Gently warm the prunes in a saucepan over low heat; do not reheat the mascarpone.
