Stewed Dried Plums in Marsala

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Marsala is a deep, robust fortified wine from Sicily. It comes in both dry and sweet varieties. For the best flavor, marinate the dried plums overnight then let them reach room temperature before serving.
8 servings (serving size: 1/2 cup plum mixture and 2 tablespoons yogurt cream)


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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


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.

Note: Nutritional totals include Yogurt Cream.

Created date

September 2004

Nutritional Information

Calories 272
Caloriesfromfat 5 %
Fat 1.4 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.2 g
Carbohydrate 60.8 g
Fiber 4.7 g
Cholesterol 3.5 mg
Iron 1.9 mg
Sodium 48 mg
Calcium 151 mg