Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into a compote and accompanies with a light and comforting custard sauce.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2004

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Recipe Summary

total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator.

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  • To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled.

  • To serve, spoon custard into dessert dishes and top each with compote.

Tips

Make Ahead Tip: Refrigerate compote and custard in separate containers for up to 2 days.

Ingredient Note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition Facts

116 calories; protein 2.7g 5% DV; carbohydrates 24.7g 8% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 21.8g; fat 1.3g 2% DV; saturated fat 0.5g 2% DV; cholesterol 32.5mg 11% DV; vitamin a iu 349.4IU 7% DV; vitamin c 8.1mg 14% DV; folate 8.7mcg 2% DV; calcium 49.6mg 5% DV; iron 0.3mg 2% DV; magnesium 10.8mg 4% DV; potassium 201.4mg 6% DV; sodium 37.5mg 2% DV; thiaminmg 4% DV; added sugar 8g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made this last night for dessert and it was awesome. It tastes like Fall and it's very comforting. I halfed the recipe and used three packets of truvia for my sugar substitute. I also left the apples a bit uncooked so there was a nice bite to them. We served the whole thing hot because in my family we never have cooled custard and fruit. This was a great recipe! It'd also be good for entertaining. I put leftover compote in my cereal this morning... yummm! Read More
Rating: 5 stars
10/30/2011
This was so easy and delicious! To cut the calories next time I will only use half the amount of sugar in the custard. Read More