Roasted Plums with Ginger and Pecans

Here's another delicious summer fruit dessert that would be perfect after a meal eaten al fresco!

Bring 1/2 cup vegan sweet Riesling of your choice to a simmer in a saucepan over medium-high heat. Stir in 3 tablespoons chopped dried apricots, then remove from heat, cover, and let stand for 20 minutes. Drain the apricots over a bowl, reserving the wine as well; set both aside.

In a bowl, combine 1 and 1/2 tablespoons raw sugar, 1 and 1/2 teaspoons grated fresh ginger, 1 and 1/2 teaspoons vegan butter (such as Earth Balance), and the equivalent of 1 egg yolk using Ener-G egg replacer (which is 1 and 1/2 teaspoons powder whisked into 1 tablespoon warm water).

Stir in the dried apricots and 1 and 1/2 tablespoons chopped pecans (which you can toast first, if you like).

Halve and pit 5 plums. You actually only need 9 plum halves for the recipe, which means you'll have 1 half extra - I highly recommend noshing on it while you cook!

Place the 9 plum halves in an 8-inch square baking dish, and stuff each half with about 1 and 1/2 teaspoons of the sugar mixture. Pour the reserved wine around the plums, then bake at 350 degrees for 20 minutes.

Remove the plums from the dish, and transfer the liquid to a saucepan; bring to a boil, then cook until reduced to only about 2 tablespoons (about 4 minutes).

Serve 3 plum halves with 2 teaspoons of the sauce and 1/3 cup vegan vanilla 'ice cream' of your choice for 3 dessert servings of 230 calories each. My favorite remains the Soy Delicious vanilla from Turtle Mountain.

I will confess, although the plums were delicious, it was really the apricot-ginger stuffing that made my taste buds pop here!

Cost:
Riesling $9.99
pecans $1.88
plums $2.89