Ingredients

• 12 prune plums, or 8 red or black plums, pitted and chopped
• 1/3 cup apple cider
• 1/4 cup sugar, or
• 1/4 teaspoon ground cinnamon
• 4 large apples, such as Mutsu (Crispin), Fuji or Gala
• 1 1/2 cups 1% milk, divided
• 1 tablespoon cornstarch
• Pinch of salt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

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Cooking Directions

Step 1

To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) 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.

Step 2

To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), 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.

Step 3

To serve, spoon custard into dessert dishes and top each with compote.