#33: Dessert

Since I am on a dessert kick and can't sleep, I shall continue....

Sometimes I feel like anything with cheese can’t be bad. Melted on top, crumbled throughout or smothered in every way imaginable, I’m into it. But this also takes away from cheese’s allure (wow, I feel like I have just unknowingly concocted a cheese-based metaphor for relationships). But truthfully, it’s constant pleasing means making a memorable cheesy dish is quite difficult. So many are delicious…but few are special.

This is also how I feel about dessert (I actually tend to prefer cheese for dessert). On one hand it’s like chocolate, sugar, caramel, how can it fail? But even at some of my top top places in the city, the dessert is sort of the dead weight in the meal (sorry Babbo’s tasting menu – id take another pasta over that panna cotta any day).

I think this is what makes this particular dessert at Frankie's Sputino so awesome. (For those of you who have been waiting on the edge of your seat ever since reading pasta, breath easy. The suspense if over.) Their Wine Stewed Prunes and Marscarpone avoids being typical and, scarily enough, ventures into fruit territory (Im not usually that kind of girl). The tangy fig is literally bursting with fruit flavor, but also stays light in your stomach, while the marscapone cheese smoothes out the the punches and adds some decadence. I mean, I guess the brilliance here is its dessert AND cheese. That you definitely can’t screw up.

For reasons similar to my last Frankie's Sputino post (now you have to go read it!), I hesitate to put the picture. But alas here it is in all its wine-stewed glory.