ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Plum and Wine Trifles

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Makes 4 servings
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.


  • 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

Nutrition Information

  • calories 628
  • caloriesfromfat 47 %
  • protein 5.6 g
  • fat 33 g
  • satfat 18 g
  • carbohydrate 78 g
  • fiber 3.9 g
  • sodium 184 mg
  • cholesterol 97 mg

How to Make It

  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.