Late Summer Fruits in Rose

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

1. Prepare an ice-water bath.
2. Score an X on the bottom of each plum.
3. Bring a medium saucepan of water to a simmer.
4. Add the plums; cook until the skins begin to loosen at the X, about 1 minute (less if the fruit is very ripe).
5. Transfer to the ice-water bath to cool.
6. Remove the skins; discard.
7. Halve each plum to remove the pit; cut each half into wedges.
8. Repeat the process with the pluots.
9. Whisk the wine, sugar, and 1 cup cold water in a large bowl until the sugar has dissolved.
10. Stir in the plums, pluots, and berries.
11. Refrigerate 1 hour.
12. Divide the mixture among 6 bowls, and serve.

plums, pluots, sugar, blackberries, raspberries

Taken from www.epicurious.com/recipes/food/views/late-summer-fruits-in-rose-392904 (may not work)