1 cup Reisling
1/3 cup dried apricots, chopped
3 tablespoons sugar
1 tablespoon grated fresh ginger
1 tablesppon butter, softened
1 large egg yolk
3 tablespoons chopped toasted pecans
9 plums, halved and pitted
2 cups vanilla ice cream
Heat oven to 350.
Bring wine to simmer in saucepan. Stir in apricots, cover and remove from heat. Let stand 20 minutes. drain apricots in a colander over a bowl to reserve the wine and apricots separately.
Combine sugar, ginger, butter and egg yolks in a bol. Stir in apricots and pecans. Fill each plum with about 1 1.2 teaspoons of apricot filling.
Place stuffed plums in a single layer in a baking dish and pour reserved wine around them. Bake at 350 for 20 minutes.
Remove plums from dish. Pour remaining liquid into a small saucepan. Boil and cook until reduced to 1/4 cup.
Top plums with sauce and ice cream.