Ruby Plum Fool With Fresh Raspberries

1. 1

   Puree plums and sugar until liquid and as smooth as possible.

2. 2

   Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.

3. 3

   Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).

4. 4

   Whip cream until thick.

5. 5

   In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.

6. 6

   Fold remaining puree into cream, keeping it somewhat streaked.

7. 7

   Divide among glasses.

8. 8

   Cover each with plastic wrap and refrigerate at least 4 hours or overnight.

9. 9

   Serve chilled, garnished with raspberries.

* Per serving · 4 servings · Values may vary.