A healthy way to finish off a fish meal. Grilling in-season plums caramelizes their sugars to make them almost impossibly sweet.
Serve with vanilla ice cream or frozen yogourt.
1 cup (250 mL) 100% pomegranate juice
1 Tbsp (15 mL) brown sugar (or Sucanat)
1 Tbsp (15 mL) balsamic vinegar
4 plums, halved and pitted
1 tsp (5 mL) vegetable oil
Place pomegranate juice, brown sugar, and vinegar in small saucepan and bring to a gentle boil. Reduce heat to medium-high and simmer, uncovered, until fairly thick syrup forms, about 12 minutes.
Meanwhile, preheat grill to medium. Brush plum halves with oil. Grill the plums, flesh side down, until lightly browned, about 3 to 4 minutes. Turn and grill on skin side until plums soften and are warmed through, 2 to 3 more minutes. Serve drizzled with pomegranate glaze.
Each serving contains: 104 calories; 1 g protein; 3 g total fat (0 g sat. fat, 0g trans fat); 21 g carbohydrates; 1 g fibre; 8 mg sodium
source: "Great Catch!", alive #332, June 2010
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