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Roasted Plums with Ginger and Pecans

Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)
The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.


  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350º.

  2. 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.

  3. 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.

  4. 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.