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Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings
Jiselle Basile

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Credit: Jen Causey

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in an 8-inch cast-iron skillet over medium-high. Sprinkle the plum halves evenly with the sugar and place, cut-side down, in the skillet.

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  • Cook until the cut sides are golden in color, 2 to 3 minutes. Reduce heat to medium, turn the plums over, and cook until tender, 5 to 6 minutes more.

  • Transfer the plums to a plate, leaving the juices behind. Add the maple syrup to the skillet and stir. Combine the plums and plum syrup. Keep warm. (Or refrigerate for up to 2 days; warm before using.)

  • Divide the yogurt among 4 bowls. Top each with 2 plum halves and chopped walnuts. Drizzle with the syrup.

Nutrition Facts

377 calories; fat 23g; saturated fat 7g; cholesterol 23mg; sodium 42mg; protein 13g; carbohydrates 35g; sugars 31g; fiber 2g; iron 1mg; calcium 129mg.
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