Black Plum Yogurt Loaf (Ontario)

Plums in ice wine and yogurt for a delicious tea time treat.

2 Tbsp. cabernet ice syrup or pure honey (30 mL)
1½ cups black plums, pitted and diced (375 mL)
6 Tbsp. butter, room temperature (90 mL)
¾ cup sugar (180 mL)
3 eggs
1½ cup all-purpose flour, unbleached (375 mL)
2 tsp. baking powder (10 mL)
¾ cup plain yogurt (180 mL)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a medium bowl, pour the ice syrup over the plums. Mix well and set aside to marinate. In an electric mixer, cream the butter and sugar for about 2 minutes on medium speed. Add the eggs one at a time, incorporating well after each one. In a separate bowl, whisk the flour, unbleached and baking powder together and add to the butter mixture alternately with the yogurt until both are incorporated; careful not to over mix.

Meanwhile, drain the plums and discard the liquid. Pour the batter into a loaf pan and smooth the top. Press the plums into the batter and bake for 55-60 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Serve hot or cold as desire.