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Stewed Dried Plums in Marsala

Yield 8 servings (serving size: 1/2 cup plum mixture and 2 tablespoons yogurt cream)
Marsala is a deep, robust fortified wine from Sicily. It comes in both dry and sweet varieties. For the best flavor, marinate the dried plums overnight then let them reach room temperature before serving.


  • 1 orange
  • 1 lemon
  • 3 cups pitted dried plums (about 1 pound)
  • 2 cups orange juice
  • 1 cup sweet Marsala wine
  • 1 (3-inch) cinnamon stick
  • Yogurt Cream

Nutrition Information

  • calories 272
  • caloriesfromfat 5 %
  • fat 1.4 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 5.2 g
  • carbohydrate 60.8 g
  • fiber 4.7 g
  • cholesterol 3.5 mg
  • iron 1.9 mg
  • sodium 48 mg
  • calcium 151 mg

How to Make It

  1. Carefully remove rinds from orange and lemon using a vegetable peeler, making sure to avoid white pith; discard orange and lemon.

  2. Place rinds, plums, juice, Marsala, and cinnamon in an electric slow cooker; stir to combine. Cover and cook on low 4 hours or until plums are very tender. Discard rinds and cinnamon stick. Cover and chill plum mixture overnight. Serve at room temperature with Yogurt Cream.

  3. Note: Nutritional totals include Yogurt Cream.