Farm Report

Late Summer Fruits in Rosé

Makes 6 servings


  • 3 plums
  • 3 pluots
  • 1/2 bottle dry rosé (about 2 cups)
  • 1/2 cup sugar
  • 1/2 pint blackberries
  • 1/2 pint raspberries


  1. Prepare an ice-water bath. Bring a medium saucepan of water to a simmer. Add plums and pluots and cook until skins begin to loosen (about 1 minute) Transfer to ice-water bath to cool. Remove skins then cut each fruit into wedges, discarding the pits. 
  2. Whisk wine, sugar, and 1 cup cold water in a bowl until sugar has dissolved. Gently stir in plums, pluots, and berries. Refrigerate 1 hour. Divide among 6 bowls or cocktail glasses.


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