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Tipsy Plums & Raspberries
© John Kernick

Tipsy Plums & Raspberries

  • ACTIVE: 10 MIN
  • SERVINGS: 10
  • FAST

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

  1. 1 cup Japanese plum wine (see Note)
  2. 1/4 teaspoon ground ginger
  3. 5 large or 10 small plums (about 2 pounds), cut into wedges
  4. 2 pints raspberries
  5. Gingersnaps, for serving
  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.