Print Options:

Plum and Wine Trifles





Yields
Makes 4 servings



Total Time
30 mins

Use juicy ripe plums in this trifle dessert for best results. The crumbled shortbread cookies add crunch, while the whipping cream gives the dish a creamy texture.

Plum and Wine Trifles




Photo: Annabelle Breakey; Styling: Karen Shinto
 1 cup Cabernet Sauvignon
 1 cup fresh orange juice
 1/2 cup plus 2 tbsp. sugar, divided
 1/2 teaspoon ground cardamom
 4 firm-ripe plums (1 lb. total), sliced
 1 cup heavy whipping cream
 12 sugar or shortbread cookies (5 1/2 oz. total) such as Pepperidge Farm, broken in pieces
Step 1
1

In a 3- to 4-qt. pan over high heat, boil wine, orange juice, 1/2 cup sugar, and the cardamom, stirring often, until reduced to 2/3 cup, 10 to 15 minutes. Remove from heat, stir in plums, and let stand 10 minutes, stirring often. Meanwhile, whip cream with the remaining 2 tbsp. sugar until thick.

Step 2
2

With a slotted spoon, lift 3 or 4 plum slices to each of 4 small bowls. Top each with 1 broken cookie, then a spoonful of cream. Repeat layers 2 more times. Serve trifles with syrup and any remaining fruit.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories628
% Daily Value *
Total Fat 33g43%

Saturated Fat 18g90%
Cholesterol 97mg33%
Sodium 184mg8%
Total Carbohydrate 78g29%

Dietary Fiber 3.9g14%
Protein 5.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.