Plum and Shortbread Swirls |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great fall dessert.....maybe the alternative to pumpkin pie this year??? From LCBO Autumn 2005 Ingredients:
18 plums, halved and pitted |
3/4 cup orange juice |
2 tablespoons granulated sugar |
1 1/2 cups shortbread cookies, broken |
1/3 cup orange liqueur |
1 cup whipping cream |
1 cup mascarpone |
1/2 cup plain yogurt |
2 tablespoons maple syrup |
1 teaspoon orange rind, grated |
Directions:
1. Preheat oven to 350F.
2. Place plums, cut side up, in a small baking dish. Pour orange juice over top and sprinkle with sugar. Bake for 25 min's or until soft and very juicy! Let cool in juices then cut plums in half (again); set aside still in juices.
3. In a medium bowl toss cookie pieces with orange liqueur.
4. Whip cream till soft peaks form. In a small bowl combine mascarpone, yogurt, maple syrup and rind; fold into whip cream.
5. In 6 tall glasses layer the mascarpone mix, cookies, plums, reserved juices in 2 layers. Top with a dollop of whip cream or mascarpone.
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