Delicious Living
  • 1 cup plus 2 tablespoons dry red wine
  • 3/4 cup tawny port
  • 1/2 cup plus 1 tablespoon natural cane sugar
  • 1 (3-inch) stick cinnamon
  • 1/2 vanilla bean, split lengthwise, seeds scraped, seeds and pod reserved
  • Pinch of fine sea salt
  • 24-30 pitted organic dried plums (about 6-9 ounces)
  • 3/4 cup mascarpone cheese
  • Finely grated zest of 1 small-medium lemon
  • 6 prepared crepes (6-inch diameter)

Blintzes with Drunken Plums

Stephanie Stock | Delicious Living

Reminiscent of a cheese blintz, this rich dessert features poached dried fruit and mascarpone, an Italian cream cheese. Poach the larger amount of plums to have extra for decoration (or just to eat). If the plums and sauce become too stiff, reheat slightly on the stove or in a microwave.

  1. In a large saucepan over medium-high heat, combine wine, port, sugar, cinnamon stick, vanilla seeds and pod, and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low and add dried plums. Keep mixture at a gentle boil until liquid is syrupy, about 45 minutes. Let cool at least 15 minutes. Discard cinnamon stick and vanilla pod. Roughly chop or slice 18 plums.
  2. Place mascarpone and lemon zest in a medium bowl; stir to combine. To serve, put a crepe on a plate; spread 2 tablespoons mascarpone along lower edge. Top with chopped plums. Fold crepe sides inward, partly over filling, and then roll up from the bottom; place seam side down. Repeat with remaining ingredients. Serve, drizzled with syrup and decorated with extra plums, if desired.

PER SERVING: 366 cal, 13g fat (6g mono, 0g poly, 7g sat), 35mg chol, 3g protein, 49g carb, 3g fiber, 63mg sodium

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