Lunch: Tipsy Plums and Raspberries
Recipe by Marcia Kiesel Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
Ingredients
1 c. Japanese plum wine
1/4 tsp. ground ginger
2 lb. plums (5 large or 10 small plums)
2 pt. raspberries
gingersnaps
Instructions
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.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
