Biscotti-Plum Pudding With Spiced Red-Wine Syrup
Published July 22, 1995
- Total Time
- About 2 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 cups fruity red wine, like Beaujolais
1 ½ teaspoons black peppercorns, lightly crushed
2 2-inch cinnamon sticks
2 2-by- ½-inch strips orange zest
1 ½ cups sugar
12 medium red plums, each pitted and cut into 6 slices
20 almond biscotti
Nutritional analysis per serving (6 servings)
84 grams carbs; 445 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 3 grams fiber; 121 milligrams sodium; 2 grams protein; 71 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the wine, peppercorns, cinnamon sticks, orange zest and 1 ¼ cups of sugar in a medium saucepan and bring to a boil. Lower the heat and simmer until reduced to 1 ½ cups, about 30 minutes. Strain and set aside.
- Step 2
Meanwhile, place the plums in a large bowl and toss with ¼ cup sugar. Let stand for 20 minutes. Place the biscotti in a large plastic bag and pound with a rolling pin until coarsely crushed. Spread them in a 7 ½-by-11 ½-inch shallow baking dish.
- Step 3
Preheat the oven to 350 degrees. Spread the plums with their juice over the biscotti. Drizzle the wine syrup over the plums. Cover with aluminum foil and bake until the plums are soft but not mushy, about 1 to 1 ½ hours, depending on ripeness. Serve warm or at room temperature.
Private Notes
Comments
What size biscotti are used for this? Perhaps knowing weight (or even volume of crushed biscotti) would help?