Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The warm plums and syrupy sauce are best served immediately. This dessert is also good made with fresh peaches.
Ingredients[]
- 1 cup Riesling or other sweet white wine
- 1/3 cup dried apricots, chopped
- 3 tablespoons sugar
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon butter, softened
- 1 large egg yolk, lightly beaten
- 3 tablespoons chopped pecans, toasted
- 9 plums, halved and pitted
- 2 cups vanilla low-fat frozen yogurt
Directions[]
- Preheat oven to 350°.
- Bring wine to a simmer in a medium saucepan over medium-high heat.
- Stir in apricots; cover and remove from heat.
- Let stand 20 minutes.
- Drain apricots in a colander over a bowl; reserve wine and apricots separately.
- Combine sugar, ginger, butter, and egg yolk in a bowl.
- Stir in apricots and pecans.
- Fill each plum half with about 1 1/2 teaspoons of apricot filling.
- Place stuffed plums in a single layer in an 11 x 7-inch baking dish; pour reserved wine around plums.
- Bake at 350° for 20 minutes or until plums are tender.
- Remove plums from dish; pour remaining liquid into a small saucepan.
- Bring to a boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes).
- Serve plum halves with sauce and frozen yogurt.
Yield: 6 servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)