Blintzes with Drunken Plums
Ingredients
  • 1cup plus 2 tablespoons dry red wine
  • 3/4cup tawny port
  • 1/2cup 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 plumsabout 6-9 ounces
  • 3/4cup mascarpone cheese
  • Finely grated zest of 1 small-medium lemon
  • 6 prepared crepes6-inch diameter
Instructions
  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.
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

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