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Tipsy Plums & Raspberries

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  • Servings: 10

Marcia Kiesel loves serving cold Japanese plum wine as an after-dinner drink. Here, she uses it to quick-soak plums.

 

slideshow  More Fruit Desserts

 

KEY: Summer, Fast - Column, Test Kitchen, Dinner Party, Mother's Day, Desserts, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian, Afternoon Tea, Brunch

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Ingredients

  • 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

How to make this recipe

  1. 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.

Notes

Japanese plum wine can be found at most liquor stores.

Serve With

Gingersnaps.

Contributed By Photo © John Kernick Published August 2010

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