Ruby Plum Fool With Fresh Raspberries

Be the first to review
READY IN: 17mins

Ingredients Nutrition

  • 1 cup diced plum (about 1 1/2 plums)
  • 12 cup sugar
  • 34 cup chilled whipping cream
  • 12 pint raspberries


  1. Puree plums and sugar until liquid and as smooth as possible.
  2. Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
  3. Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
  4. Whip cream until thick.
  5. In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
  6. Fold remaining puree into cream, keeping it somewhat streaked.
  7. Divide among glasses.
  8. Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
  9. Serve chilled, garnished with raspberries.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a