Ruby Plum Fool With Fresh Raspberries

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1  cup  diced plum (about 1 1/2 plums)
• 1⁄2 cup sugar
• 3⁄4 cup  chilled  whipping cream
• 1⁄2 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.