Tipsy Plums & Raspberries

Tipsy Plums & Raspberries
Photo by John Kernick


  • Gingersnaps
  • 2 pint(s) raspberries
  • 5 large or 10 small plums
  • 1 cup(s) Japanese plum wine
  • 0.25 teaspoon(s) ground ginger

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 ...

View full recipe at Food & Wine


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