Sweet honey, tart plums and spicy gingersnaps come together in this simple yet delicious autumn dessert. Serve with granola instead of gingersnaps for a warm breakfast.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In 8-inch (20 cm) cast-iron or ovenproof skillet, heat honey with butter over medium-high heat until bubbly. Stir in brandy and nutmeg. Add plums; toss to coat and turn cut side up.Bake in 350 F (180 C) oven until softened, 30 to 35 minutes. Let cool slightly in pan on rack.
Spoon plums into serving bowls; drizzle with syrup, dollop with yogurt and sprinkle with crushed cookies before serving.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 109 mg
- Sugars 20 g
- Protein 3 g
- Calories 211.0
- Total fat 8 g
- Potassium 245 mg
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 29 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 8.0
- Vitamin A 5.0
- Vitamin C 7.0
