Recipe Image

Plum-Amaretti Gratin

  • 20 m
  • 45 m
Patsy Jamieson
“Crunchy amaretti cookies top this plum gratin.”


    • 1 pound ripe red or purple plums (6-8 plums), pitted and cut into eighths
    • 4 teaspoons sugar
    • 1 tablespoon amaretto liqueur, (optional)
    • 1 large egg yolk
    • ½ cup nonfat plain yogurt
    • ⅓ cup nonfat sweetened condensed milk
    • 1 teaspoon vanilla extract
    • 3 amaretti cookies or 2 gingersnaps, crushed


  • 1 Preheat oven to 400°F. Coat four 1- to 1½-cup gratin dishes or a shallow 1-quart baking dish with cooking spray.
  • 2 Toss plums with sugar and amaretto, if using, in a medium bowl. Spread evenly in prepared dish(es). Bake, uncovered, until tender, about 20 minutes.
  • 3 Meanwhile, whisk egg yolk, yogurt, condensed milk and vanilla in a medium bowl until smooth. Cover and set aside in the refrigerator until needed.
  • 4 Shortly before serving, preheat broiler. Spoon the yogurt mixture over plums. Broil 4 to 6 inches from heat until golden and bubbly, about 3 minutes. Sprinkle with cookie crumbs. Serve hot or warm.
  • Make Ahead Tip: The plums (though Step 2) will keep, loosely covered, at room temperature for up to 2 hours.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019