Ruby Plum Fool With Fresh Raspberries

Total Time
17mins
Prep 10 mins
Cook 7 mins

Ingredients Nutrition

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

Directions

  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.

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