- 1 cup Japanese plum wine (see Note)
- 1/4 teaspoon ground ginger
- 5 large or 10 small plums (about 2 pounds), cut into wedges
- 2 pints raspberries
- Gingersnaps, for serving
- In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger. Add the plum wedges to the bowl and toss well. Let stand at room temperature for 15 minutes, stirring a few times. Add the raspberries to the bowl and toss gently to coat. Spoon the fruit and wine into small bowls and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.