Plums Poached In Sauternes And Vanilla
|Vanilla bean||6 Inch, split lengthwise (1 In Number)|
|Sauternes/Other sweet white wine||1 1⁄2 Cup (24 tbs)|
|Plums||10 Ounce, halved and pitted (4 Large Sized)|
|Fresh lime juice||1 Tablespoon|
|Low fat vanilla yogurt||1⁄4 Cup (4 tbs)|
|Lime rind strip||4|
Scrape seeds from vanilla bean into a saucepan; reserve bean for another use.
Add Sauternes; stir well.
Bring mixture to a boil over medium-high heat.
Add plum halves, cut sides up, in a single layer in saucepan; cover, reduce heat, and simmer 15 minutes.
Remove plums from saucepan with a slotted spoon; set aside, and keep warm.
Bring Sauternes mixture to a boil over medium-high heat; cook 4 minutes or until reduced to 1 cup.
Remove from heat; stir in honey and lime juice.
Place 2 plum halves into each of 4 dessert compotes; top each with about 1/4 cup Sauternes mixture and 1 tablespoon yogurt.
Garnish with lime rind, if desired.