Tipsy Plums & Raspberries

• 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

1. In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger.
2. Add the plum wedges to the bowl and toss well.
3. Let stand at room temperature for 15 minutes, stirring a few times.
4. Add the raspberries to the bowl and toss gently to coat.
5. Spoon the fruit and wine into small bowls and serve.

wine, ground ginger, pints raspberries

Taken from www.foodandwine.com/recipes/tipsy-plums-raspberries (may not work)