Ruby Plum Fool With Fresh Raspberries |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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.
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