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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use juicy ripe plums in this trifle dessert for best results. The crumbled shortbread cookies add crunch, while the whipping cream gives the dish a creamy texture. Ingredients:
1 cup cabernet sauvignon |
1 cup fresh orange juice |
1/2 cup plus 2 tbsp. sugar, divided |
1/2 teaspoon ground cardamom |
4 firm-ripe plums (1 lb. total), sliced |
1 cup heavy whipping cream |
12 sugar or shortbread cookies (5 1/2 oz. total) such as pepperidge farm, broken in pieces |
Directions:
1. In a 3- to 4-qt. pan over high heat, boil wine, orange juice, 1/2 cup sugar, and the cardamom, stirring often, until reduced to 2/3 cup, 10 to 15 minutes. Remove from heat, stir in plums, and let stand 10 minutes, stirring often. Meanwhile, whip cream with the remaining 2 tbsp. sugar until thick.
2. With a slotted spoon, lift 3 or 4 plum slices to each of 4 small bowls. Top each with 1 broken cookie, then a spoonful of cream. Repeat layers 2 more times. Serve trifles with syrup and any remaining fruit.
3. Note: Nutritional analysis is per serving.
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