Ruby Plum Fool With Fresh Raspberries

DIRECTIONS

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