Roasted Plums with Ginger and Pecans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The warm plums and syrupy sauce are best served immediately. This is also good 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 |
3 tablespoons chopped pecans, toasted |
9 plums, halved and pitted |
2 cups vanilla low-fat frozen yogurt |
Directions:
1. Preheat oven to 350º.
2. 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.
3. 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 350º for 20 minutes or until plums are tender.
4. 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.
|
|