Use juicy ripe plums in this trifle dessert for best results. The crumbled shortbread cookies add crunch, while the whipping cream gives the dish a creamy texture.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3- to 4-qt. pan over high heat, boil wine, orange juice, 1/2 cup sugar, and the cardamom, stirring often, until reduced to 2/3 cup, 10 to 15 minutes. Remove from heat, stir in plums, and let stand 10 minutes, stirring often. Meanwhile, whip cream with the remaining 2 tbsp. sugar until thick.

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  • With a slotted spoon, lift 3 or 4 plum slices to each of 4 small bowls. Top each with 1 broken cookie, then a spoonful of cream. Repeat layers 2 more times. Serve trifles with syrup and any remaining fruit.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

628 calories; calories from fat 47%; protein 5.6g; fat 33g; saturated fat 18g; carbohydrates 78g; fiber 3.9g; sodium 184mg; cholesterol 97mg.
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