Black Plum Yogurt Loaf with Ice Wine

Autumn is my favourite time of year. In spite of the impending cold weather this season is filled with a pallet of warm rich colour, crisp blue skies and warm cozy dinners. The cooler weather has its advantages; you can run or cycle for an hour and still not get too hot. You can walk outside with a light jacket and feel the cool fall breeze on your face.

Farmers are busy harvesting their crops and filling the markets with apples, pumpkins, tomatoes, plums and dozens of other seasonal treats. The vineyards of Niagara and Prince Edward County are harvesting grapes for their annual wine production. Fall fairs are popping up all around the city and dinner plans are taking shape for the Canadian Thanksgiving holiday next weekend.

This recipe makes a great dessert loaf topped with a layer of fresh black plums soaked in Niagara Ice Wine. It is great served warm with a dollop of whipped cream or ice cream or served room temperature on its own.

Black Plum Yogurt Loaf with Ice Wine

Ingredients:

2 tbsp. (30 ml) ice wine
1 ½ cups (375 ml) black plums, pitted and diced
6 tbsp. (90 ml) butter, room temperature
¾ cup (180 ml) sugar
3 large eggs
1 ½ cups (375 ml) all-purpose flour
2 tsp. (10 ml) baking powder
¾ cup (180 ml) plain creamy yogurt

Directions:

Preheat oven to 350 degrees F. (180 degrees C). In a medium bowl pour the ice wine over the plums. Mix well and set aside to marinate.

In an electric mixer cream together the butter and sugar for about 2 minutes on medium speed. Add the eggs one at a time, incorporating well after each one. In a separate bowl, whisk together the flour and baking powder. Add flour mixture to the butter mixture alternately with the yogurt until both are incorporated; careful not to over mix.

Meanwhile drain the plums. Pour the batter into a loaf pan and smooth top. Press the plums into the batter and bake for 55 to 60 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Serve hot or cold.

Recipe adapted from The Ontario Table by Lynn Ogryzlo

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