Coconut Ice Cream with Brandied Dried Plum and Banana Compote

Yield: 4 servings

3 tablespoons butter
1/2 cup (about 3 ounces) pitted dried plums, halved
1/4 cup packed light brown sugar
3 tablespoons brandy
1/4 teaspoon cinnamon
2 bananas, cut into 2/3-inch pieces
2 cups coconut or vanilla ice cream
1/4 cup coarsely chopped walnuts, toasted (optional)

In medium saucepan, melt butter over medium heat. Add dried plums, sugar, brandy and cinnamon; simmer 2 to 3 minutes or until dried plums are soft and compote is thickened, stirring occasionally. Stir in bananas; cook and stir 2 to 3 minutes or until bananas are heated through.

Divide ice cream equally among 4 bowls. Serve compote warm over ice cream. Garnish with walnuts, if desired.

Nutritional Information (per serving)
Calories 403, Cholesterol 53mg, % of Calories from Fat 35%, Fat 16g, Sodium 153mg, Carbohydrates 58g, Protein 4g, Fiber 3g
Source: California Dried Plum Board

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