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Late Summer Fruits in Rose

Pluots, plums, and berries soften as they macerate in wine. This soaking has an effect like cooking: The juices are drawn out to form a syrup.

  • Servings: 6

Source: Martha Stewart Living, September 2005


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


  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 plums; cook until skins begin to loosen at the X, about 1 minute (less if fruit is very ripe). Transfer to ice-water bath to cool. Remove skins; discard. Halve each plum to remove pit; cut each half into wedges. Repeat process with pluots.

  2. Whisk wine, sugar, and 1 cup cold water in a large bowl until sugar has dissolved. Stir in plums, pluots, and berries. Refrigerate 1 hour. Divide chilled fruit and wine mixture among 6 bowls.

Cook's Notes

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

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