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
- 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.
- 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.
recipe from: dwgc, 806/06
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