Ingredients for Plums Poached In Marsala
- 1 lb ripe plums (about 6-8 medium), halved and pitted
- Sweet Marsala Wine
- Vanilla Essence
- 1 cinnamon stick
- Brown Sugar
- Fresh Lemon Rind
- 1 tablespoon arrowroot powder
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How to Make Plums Poached In Marsala
- Preheat oven to 350°F (180°C).
- Halve the plums and carefully remove the pits.
- Arrange the plum halves, cut-side up, in a single layer in a rectangular baking dish (glass or oven-safe).
- In a large jug, whisk together the Marsala wine, vanilla extract, cinnamon stick, sugar, and lemon zest.
- Pour the Marsala mixture evenly over the plums in the baking dish.
- Bake in the preheated oven for 40 minutes, turning the plums over gently halfway through (around 20 minutes).
- Remove the baking dish from the oven and carefully strain the liquid through a fine-mesh sieve into a small saucepan. Discard the solids (plums and cinnamon stick).
- In a small bowl, whisk together the arrowroot powder and cold water until smooth to form a slurry.
- Add the arrowroot slurry to the saucepan with the strained Marsala liquid.
- Place the saucepan over medium heat and whisk constantly until the sauce comes to a simmer and thickens slightly (about 5 minutes).
- Remove from heat. The sauce will continue to thicken as it cools.
- Pour the thickened Marsala sauce back over the baked plums.
- Serve the plums warm or cold. Top with a dollop of cream or a scoop of your favorite ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
188g
Fat
0g
Carbs
18g
