- 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
- calories 227
- caloriesfromfat 25 %
- fat 6.7 g
- satfat 2.3 g
- monofat 2.9 g
- polyfat 1 g
- protein 4.8 g
- carbohydrate 36.6 g
- fiber 2.4 g
- cholesterol 44 mg
- iron 0.6 mg
- sodium 43 mg
- calcium 119 mg
How to Make It
Preheat oven to 350º.
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.
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.
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.