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.
Blintzes with Drunken Plums
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Ingredients
- 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
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
Blintzes with Drunken Plums
Amount Per Serving
Calories 366
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 7g
35%
Monounsaturated Fat 6g
Cholesterol 35mg
12%
Sodium 63mg
3%
Total Carbohydrates 49g
16%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 366 cal, 13g fat (6g mono, 0g poly, 7g sat), 35mg chol, 3g protein, 49g carb, 3g fiber, 63mg sodium
