Late summer fruits in rose

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

3 plums

3 pluots

1/2 bottle dry rose (about 2 cups)

1/2 cup sugar

1/2 pint blackberries (about 1 cup)

1/2 pint raspberries (about 1 1 / 3 cups)

• 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.
• 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.

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