Roasted Plums with Ginger and Pecan

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe

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
  • 3 tablespoons chopped pecans, toasted
  • 9 plums, halved and pitted
  • 2 cups vanilla low-fat frozen yogurt

Directions

Preheat oven to 350º. Bring wine to a simmer in 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 single layer in an 11 x 7-inch baking dish; pour reserved wine around plums. Bake at 350º for 20 minutes or until plums are tender. Remove plums from dish; pour remaining liquid into small saucepan. Bring to boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes). Serve plum halves with sauce and frozen yogurt.
Serves 6 (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt).
The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe

eNewsletter

Get our Top Stories in Your Inbox

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories