Roasted Plums With Ginger And Pecans

• 1 cup Riesling or other sweet white wine
• 1/3 cup dried apricots, chopped
• 3 tablespoons sugar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon butter, softened
• 1 large egg yolk
• 3 tablespoons chopped pecans, toasted
• 9 plums, halved and pitted
• 2 cups vanilla low-fat frozen yogurt

1. Preheat oven to 350u0b0.
2. Bring wine to a simmer in a medium saucepan over medium-high heat. Stir in apricots; cover and remove from heat. Let stand 20 minutes. Drain apricots in a colander over a bowl; reserve wine and apricots separately.
3. Combine sugar, ginger, butter, and egg yolk in a bowl. Stir in apricots and pecans. Fill each plum half with about 1 1/2 teaspoons of apricot filling. Place stuffed plums in a single layer in an 11 x 7-inch baking dish; pour reserved wine around plums. Bake at 350u0b0 for 20 minutes or until plums are tender.
4. Remove plums from dish; pour remaining liquid into a small saucepan. Bring to a boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes). Serve plum halves with sauce and frozen yogurt.

white wine, dried apricots, sugar, fresh ginger, butter, egg yolk, pecans, vanilla lowfat

Taken from www.myrecipes.com/recipe/roasted-plums-with-ginger-pecans (may not work)