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.

Instructions

  1. To prepare compote: Combine plums, cider, 1/4 cup sugar (or granulated sucralose) 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.
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  3. To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or granulated sucralose), 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.
  4.  
  5. To serve, spoon custard into dessert dishes and top each with compote.

 

Tips

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 granulated sucralose (boxed, not in a packet). For baking, we use a mix of sugar and granulated sucralose. It can be substituted in recipes to reduce calories while maintaining some of the baking properties of sugar. If you make a blend with half sugar and half granulated sucralose, 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.
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