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Tipsy Plums & Raspberries


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Rate this recipe 4.6/5 (7 Votes)


  • 1 cup Japanese plum wine (see Note)
  • 1/4 teaspoon ground ginger
  • 5 large or 10 small plums (about 2 pounds), cut into wedges
  • 2 pints raspberries
  • Gingersnaps, for serving


Servings 10
Cooking time 25mins
Adapted from


Step 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.

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