ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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.

Ingredients

  • 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.