Looking for recipes with wine, this one looked easy peasey.
I served it with dinner as a “refresher” between courses. The bite of the ginger fit the bill perfectly. My changes are in italics below:
Tipsy Plums and Raspberries
Contributed by Marcia Kiesel, from Food and Wine Magazine
- ACTIVE: 10 MIN
- TOTAL TIME: 25 MIN
- SERVINGS: 10
- 1 cup Japanese plum wine (see Note)
- 1/4 teaspoon ground ginger (My guests liked this surprise flavor.)
- 5 large or 10 small plums (about 2 pounds), cut into wedges
- 2 pints raspberries (way too much, I ended up freezing at least one pint.)
- Gingersnaps, for serving (If I had made this a dessert instead of a mid-meal palate cleanser I may have included the cookies.)
- 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.
(I put it all together at once and chilled in my fridge for about four hours ans I wanted the plums to get really “drunk.”) Spoon the fruit and wine into small bowls and serve.
Notes Japanese plum wine can be found at most liquor stores. Serve With Gingersnaps.