Typsy Plums and Raspberries

Adapted from August, 2010 issue of Food & Wine magazine.

Typsy Plums and Raspberries


4 fresh plums, washed and sliced thin

1/2 pint fresh raspberries, rinsed

1 tablespoon sugar

1 1/2 cups Japanese plum wine (use a good quality wine)

1/4 teaspoon ground ginger

fresh mint sprigs for garnish

ginger snaps served alongside


In a medium glass bowl, whisk plum wine with ground ginger.  Taste and add more ginger if you like.  Stir in sliced plums and let marinate for about an hour.

About 1/2 an hour before serving, rinse raspberries and sprinkle with sugar.  Let sugared berries rest until ready to serve.  When ready to serve, gently stir sugared raspberries into plum compote.

Spoon into dessert dishes making sure to dress each bowl with some of the marinade.  Garnish with a sprig of mint and serve with ginger snap cookies.


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