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Plum & Apple Compote with Vanilla Custard

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.7 (13 votes)

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:
"This was so easy and delicious! To cut the calories, next time I will only use half the amount of sugar in the custard. "
Plum & Apple Compote with Vanilla Custard Recipe

Makes: 12 servings, 1/2 cup each

Active Time:

Total Time:

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

  1. 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.
  2. 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.
  3. 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.

Carbohydrate Servings: 1 1/2

Exchanges: 11/2 other carbohydrate



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