Roasted Plums with Ginger and Pecans

Photography: Becky-Stayner; Styling: Melanie J. Clarke

The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.

Yield: 6 servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 25%
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 4.8g
  • Carbohydrate: 36.6g
  • Fiber: 2.4g
  • Cholesterol: 44mg
  • Iron: 0.6mg
  • Sodium: 43mg
  • Calcium: 119mg


  • 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


  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.
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