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.
Japanese plum wine can be found at most liquor stores.