AT A GLANCE
You could use pears in the red wine syrup instead of prunes. In summer, peaches would be lovely too.
|01||Preheat oven to 170C. For spiced wine prunes, combine wine, sugar, vanilla bean and seeds, spices, orange rind and 60ml water in a saucepan over medium heat, bring to the simmer, stirring to dissolve sugar. Add prunes and cook until prunes are very tender (10-15 minutes), then cool in liquid to room temperature. Drain prunes (reserve) and return liquid to pan, then cook over medium heat until reduced by one-third (5-6 minutes). Pour liquid over prunes and set aside to cool.|
|02||Meanwhile, beat ricotta and mascarpone in a bowl with a wooden spoon until smooth. Add remaining ingredients, then divide mixture among 4 buttered 175ml shallow baking dishes. Bake until just set and golden (15-25 minutes). Serve warm with spiced wine prunes and syrup and crème fraîche.|
Note Agen prunes, from Agen in France, are available from select delicatessens and supermarkets. If unavailable, substitute other pitted prunes.