SAUTEED PLUMS WITH CITRUS DUMPLINGS
This dessert fully satisfying, yet low in fat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Grate zest and squeeze juice from lemon; set both aside. Cut plums in half and discard pits. Quarter each half lengthwise and place in a round 12-by-2-inch casserole or saute pan. Sprinkle plums with 4 tablespoons sugar and drizzle with lemon juice, kirsch, and 3 tablespoons water.
- Place over high heat and bring to a boil. Reduce heat to medium low and simmer until the plums begin to break down, about 15 minutes, depending on ripeness.
- Meanwhile, sift together the flour, remaining 3 tablespoons sugar, baking powder, baking soda, and salt. Whisk in lemon and lime zests. Stir in the cream and buttermilk until just combined.
- Drop batter by heaping tablespoonsful over plums; there should be enough to make eight dumplings. Cover casserole (if casserole does not have a cover, use foil), reduce heat to low, and simmer until the dumplings are doubled in size and cooked through, about 20 minutes. Remove from heat, uncover, and let cool on a wire rack for about 15 minutes. Serve warm.
Nutrition Facts : Calories 181 g, Cholesterol 6 g, Fat 2 g, Fiber 2 g, Protein 3 g, Sodium 300 g
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