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.
Yield:
Makes 4 servings
Recipe from
Recipe Time
Total:
30 Minutes
Nutritional 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
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
Preparation
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.
Note: Nutritional analysis is per serving.
Note:
August 2008
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