Servings and Ingredients
|4||plums, pitted and chopped|
|2 tbsp.||Hy-Vee butter, cut into small pieces|
|½ c.||Hy-Vee orange marmalade|
|1 tsp.||almond or vanilla extract|
|2||(4.5 oz each) pkg shortcakes|
|½ c.||frozen Hy-Vee whipped topping, thawed|
|Sliced almonds, optional|
- Preheat grill to medium (300 to 350 degrees). Cut two 12-by-18-inch sheets of foil. Place half the plums in the center of each sheet; dot with butter. Fold up sides of foil and seal tops to form 2 packets. Place packets on a baking sheet.
- Place baking sheet on grill rack. Grill 8 to 10 minutes. Remove baking sheet from grill.
- Meanwhile, place marmalade in a medium microwave-safe bowl; microwave on HIGH 45 to 60 seconds or until melted. Stir in almond extract.
- Carefully open foil packets; add plums to marmalade in bowl; stir. Spoon plum mixture on each shortcake. Top with 1 tablespoon whipped topping. Sprinkle with almonds, if desired, and serve immediately.