Plum & Apple Compote with Vanilla Custard

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"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...

Plum & Apple Compote with Vanilla Custard Recipe

12 servings, 1/2 cup each

Active Time: 20 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

Compote

12 prune plums, or 8 red or black plums, pitted and chopped
1/3 cup apple cider
1/4 cup sugar, or
1/4 teaspoon ground cinnamon
4 large apples, such as Mutsu (Crispin), Fuji or Gala

Custard

1 1/2 cups 1% milk, divided
1/4 cup sugar, or
1 tablespoon cornstarch
Pinch of salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Preparation

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.
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 & Notes

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

Per serving: 119 calories; 1 g fat (0 g sat, 0 g mono); 37 mg cholesterol; 18 g carbohydrates; 3 g protein; 2 g fiber; 37 mg sodium; 210 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 11/2 other carbohydrate