Roasted Plums with Ginger and Pecan

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  • 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


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.

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