Tipsy Plums & Raspberries

By á-174535

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

Preparation

Step 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.