Food recipes
Roasted Plums with Walnut Crunch
Roasted Plums with Walnut Crunch Ingredients: plums, raw orange juice, raw sugars, brown spices, cinnamon, ground margarine, regular, 80% fat, composite, stick, without salt sugars, brown nuts, walnuts, english spices...
Roasted Plums with Walnut Crunch
Ingredients:
plums, raw
orange juice, raw
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
spices, cinnamon, ground
oats
Directions:
Preheat the oven to 400F.
Put the plums with the skin side down in an 8-inch square glass baking dish.
Cover a medium plate with cooking parchment.
Set aside.
In a small bowl, stir together the orange juice, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon until the sugar is dissolved.
Drizzle over the plums.
Stir to coat.
Roast for 20 minutes, or until the plums are hot and just tender, stirring gently halfway through.
Meanwhile, for the crunch, melt the margarine in a small ovenproof skillet over medium heat.
Stir in the remaining 2 tablespoons brown sugar.
Cook for 2 minutes, or until the sugar is dissolved, stirring frequently.
Stir in the walnuts and remaining 1/2 teaspoon cinnamon.
Add the oats, stirring to coat.
Cook for 1 minute, stirring frequently.
Bake the crunch for 5 minutes, or until the oats are toasted.
Remove the skillet from the oven.
Stir the crunch well.
Pour onto the plate with the cooking parchment.
Let stand for 8 to 10 minutes, or until cool.
Spoon the plums with juices into bowls.
Top each serving with about 3 tablespoons of the crunch.
You can make the walnut crunch up to three days in advance.
Prepare the crunch as directed and let it cool completely.
Store it in an airtight container at room temperature.
(Per serving)
Calories: 109
Total fat: 2.0g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 0.5g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 23g
Fiber: 2g
Sugars: 18g
Protein: 2g
Calcium: 18mg
Potassium: 220mg
1 fruit
1/2 other carbohydrate
1/2 fat
Ingredients:
plums, raw
orange juice, raw
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
spices, cinnamon, ground
oats
Directions:
Preheat the oven to 400F.
Put the plums with the skin side down in an 8-inch square glass baking dish.
Cover a medium plate with cooking parchment.
Set aside.
In a small bowl, stir together the orange juice, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon until the sugar is dissolved.
Drizzle over the plums.
Stir to coat.
Roast for 20 minutes, or until the plums are hot and just tender, stirring gently halfway through.
Meanwhile, for the crunch, melt the margarine in a small ovenproof skillet over medium heat.
Stir in the remaining 2 tablespoons brown sugar.
Cook for 2 minutes, or until the sugar is dissolved, stirring frequently.
Stir in the walnuts and remaining 1/2 teaspoon cinnamon.
Add the oats, stirring to coat.
Cook for 1 minute, stirring frequently.
Bake the crunch for 5 minutes, or until the oats are toasted.
Remove the skillet from the oven.
Stir the crunch well.
Pour onto the plate with the cooking parchment.
Let stand for 8 to 10 minutes, or until cool.
Spoon the plums with juices into bowls.
Top each serving with about 3 tablespoons of the crunch.
You can make the walnut crunch up to three days in advance.
Prepare the crunch as directed and let it cool completely.
Store it in an airtight container at room temperature.
(Per serving)
Calories: 109
Total fat: 2.0g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 0.5g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 23g
Fiber: 2g
Sugars: 18g
Protein: 2g
Calcium: 18mg
Potassium: 220mg
1 fruit
1/2 other carbohydrate
1/2 fat