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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Plum and Wine Trifles

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.

Sunset AUGUST 2008

  • Yield: Makes 4 servings
  • Total: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 628
  • Calories from fat: 47%
  • Protein: 5.6g
  • Fat: 33g
  • Saturated fat: 18g
  • Carbohydrate: 78g
  • Fiber: 3.9g
  • Sodium: 184mg
  • Cholesterol: 97mg

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Plum and Wine Trifles Recipe