If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.
Recipe information
Yield
serves 6
Ingredients
3 plums
3 pluots
1/2 bottle dry rosé (about 2 cups)
1/2 cup sugar
1/2 pint blackberries (about 1 cup)
1/2 pint raspberries (about 1 1/3 cups)
Preparation
Step 1
Prepare an ice-water bath. Score an X on the bottom of each plum. Bring a medium saucepan of water to a simmer. Add the plums; cook until the skins begin to loosen at the X, about 1 minute (less if the fruit is very ripe). Transfer to the ice-water bath to cool. Remove the skins; discard. Halve each plum to remove the pit; cut each half into wedges. Repeat the process with the pluots.
Step 2
Whisk the wine, sugar, and 1 cup cold water in a large bowl until the sugar has dissolved. Stir in the plums, pluots, and berries. Refrigerate 1 hour. Divide the mixture among 6 bowls, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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