Streusel-Topped Roasted Plums

• Streusel
• 1-1/3 cups unsalted butter, melted
• 1/2 cup brown sugar, packed
• 3 cups vanilla wafers, chopped
• 1 cup chopped pecans
• Plums
• 1-1/2 cups unsalted butter
• 1-1/2 cups brown sugar, packed
• 1 cup dry red wine
• 24 each red plums, halved, pitted

1. Streusel: Mix butter and sugar in large bowl.
2. Add chopped wafers and nuts; toss to coat.
3. Set aside.
4. Plums: Melt half of the butter in each of 2 large ovenproof saute pans (or all of the butter in 1 medium ovenproof saute pan for trial recipe) on medium heat.
5. Add half each of the sugar and wine to each pan (or all of the sugar and wine to pan for trial recipe).
6. Bring just to boil on medium-high heat; cook 1 min.
7. or until sugar is dissolved, stirring frequently.
8. Remove from heat.
9. Place plums, cut-sides up, in single layer in pans.
10. Top each with 1 Tbsp.
11. of the Streusel.
12. Bake in 325 degrees F-convection oven 8 to 12 min.
13. or until plums are tender and Streusel is golden brown.
14. Cool slightly.
15. For each serving: Plate 2 plum halves.
16. Drizzle lightly with some of the fruit juices from bottoms of pans.

streusel, unsalted butter, brown sugar, vanilla wafers, pecans, unsalted butter, brown sugar, red wine, red plums

Taken from www.kraftrecipes.com/recipes/streusel-topped-roasted-plums-110543.aspx (may not work)