Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Marsala is a deep, robust fortified wine from Sicily. It comes in bot dry and sweet varieties. For the best flavor, marinate the dried plums overnight,
Ingredients[]
- 1 orange
- 1 lemon
- 3 cups pitted dried plums (about 1 pound)
- 2 cups orange juice
- 1 cup sweet Marsala wine
- 1 (3-inch) cinnamon stick
- Yogurt Cream
Directions[]
- Carefully remove rinds from orange and lemon using a vegetable peeler, making sure to avoid white pith; discard orange and lemon.
- Place rinds, plums, juice, Marsala, and cinnamon in an electric slow cooker; stir to combine.
- Cover and cook on LOW 4 hours or until plums are very tender.
- Discard rinds and cinnamon stick.
- Cover and chill plum mixture overnight.
- Serve at room temperature with Yogurt Cream.
Yield: 8 servings (serving size: 1/2 cup plum mixture and 2 tablespoons Yogurt Cream)