Ontario Plum Tatin with Hazelnut Yogurt Semifreddo

HomeClinics & ProgramsELLICSR KitchenOntario Plum Tatin with Hazelnut Yogurt Semifreddo

Skill Level	Easy

Preparation Time	20 minutes	Total Time	45 minutes
Servings	8	Cost Per Serving	$0.72

8	Ontario Plums (any variety), quartered and pits removed
2 tbsp	Butter
1/2 cup	Brown Sugar
5 sheets	Phyllo Pastry
1 tsp	Chinese 5 Spice (optional)
1 tsp	Lemon Juice
1 cup	Greek Yogurt
1 tbsp	Honey
1/4 cup	Hazelnuts, toasted and roughly chopped

Start by mixing the yogurt with honey and your toasted hazelnuts. Add to a freezer safe container and freeze until the rest of your tatin is ready.
Preheat the oven to 375F. In an oven safe pan or cast iron skillet, add 1 tbsp of butter and melt over medium heat. Once it begins to bubble, mix the brown sugar with the Chinese 5 spice (optional) and add to the melted butter. Once the sugar begins to bubble remove from heat.
Carefully arrange your quartered plums so that they fit fairly tightly in the pan. Cover the plums with your sheets of phyllo, using a butter knife to tuck the edges into the sides of the pan. Melt the other tablespoon of butter and brush it over the top of the phyllo.
Bake in the oven for about 15 minutes or until the phyllo is golden brown. Remove from the oven and set aside to cool. Place your serving plate over the pan, and carefully invert the pan to reveal the tatin.
Serve with a scoop of the semi-frozen yogurt.

PDF link to nutrition facts table for Ontario plum tatin with hazelnut yogurt semifreddo

The purple and blue hue of plums hints at their plant chemical content: they are rich in anthocyanins, powerful antioxidants also found in many berries and red wine. In fact, the antioxidant levels in plums of all colours are as high as blueberries, often considered to be an excellent source. Eating a variety of fruits and vegetables in bright colours is associated with cancer prevention and lower risk of recurrence.
Plums also contain a special group of antioxidants called phenols. Animal and lab-based research on phenols has shown these antioxidants offer protection against free radical damage, particularly in the brain and blood stream. Plums also contain potassium, a mineral that helps lower blood pressure. These findings suggest that plums may help lower stroke and heart disease risk, but research in humans is needed.
A laboratory study on phenols from plums and peaches showed the phenols destroyed breast cancer cells without affecting healthy cells.