WINE-BRAISED PLUMS WITH YOGURT
½ cup (125 ml) each white wine and water
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
1 vanilla pod, split and seeds scraped
2 x ½-in (5 x 1.25 cm) piece of lemon zest
2 x ½-in (5 x 1.25 cm) piece of orange zest
1 lb (500 ml) freestone plums, halved, pitted, cut into wedges
3 cups (750 ml) thick plain Greek yogurt
½ cup (125 ml) hazelnuts or almonds, toasted and chopped
½ cup (125 ml) granola
- Combine wine, water, sugar, salt, vanilla seeds and citrus zest in a medium-sized saucepan. Bring to a boil. Add plums and reduce heat to a gentle simmer. Cook plums for 3 to 5 minutes, turning occasionally, until plums have softened slightly. Remove saucepan from heat and set plums in syrup. Best refrigerated overnight to enhance flavour, but can be served right away.
- To serve, place ½ cup (125 ml) yogurt into serving dish. Drain plums and ladle on top. Garnish with nuts and granola.