Tipsy Plums & Raspberries
- 1 cup Japanese plum wine, see Note
- 0.25 tsp ground ginger
- 5 large or 10 small plums, about 2 pound cut into wedges
- 2 Pint raspberries
- ginger snap cookie
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.