6 servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)
Photography: Becky-Stayner; Styling: Melanie J. Clarke
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
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.