Ingredients:

• 1 cup raspberries

• 4 medium plums

• 4 sprigs tarragon (optional)

• 1 cup water

Instructions:

1. Fill a large bowl with ice and water; set aside

2. Bring a medium pot of water to a boil. Add plums; blanch until skin begins to peal, 2 to 3 minutes

3. Remove plums from water; place in ice bath until cool. Remove plums from ice bath, reserving ice bath

4. Peel plums, remove pits, cut into chunks and place in a medium saucepan

5. Add the raspberries, tarragon and water to the saucepan; cover, and bring to a simmer over MED heat

6. Reduce heat to MED-LOW, and allow to simmer until plums are falling apart, 15 to 20 minutes

7. Remove from heat, transfer to a clean bowl, and place in the reserved ice bath, stirring occasionally, until cold

8. Remove tarragon sprigs from cold mixture

9. Transfer the mixture to a blender and purée

10. Divide the mixture into forths, putting one in a bowl or glass. Refrigerate the remaining three