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  • 1 cup raspberries
  • 4 medium plums
  • 4 sprigs tarragon (optional)
  • 1 cup water

1 fruit per serving
Servings: 4


  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