Yield: 6 servings
|3 pounds||Fresh firm plums|
|3 ounces||Golden caster sugar|
Preheat oven to 180c/350f/Gas 4.
You will also need a 10 x 8"/25½ x 20cm baking dish which is 2"/5cm deep.
1 Place the plums, vanilla pod and cinnamon sticks in the baking dish, mix the Marsala with the sugar and pour it over the plums.
2 Place the dish on the centre shelf of the oven and cook uncovered for 40 minutes, turning the plums over halfway through the cooking time.
3 Take the dish out of the oven and strain the plums, discarding the vanilla pod and cinnamon sticks.
4 Pour the sauce into a medium-sized saucepan, bring to a simmering point, bubble and reduce for five minutes.
5 Mix the arrowroot with water in a cup to make a paste and whisk into the liquid. Simmer the sauce for five minutes, whisking all the time, until it has thickened slightly and is glossy. Pour back over the plums and serve hot or cold.
Converted by MC_Buster.
Per serving: 15 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.