Ruby Plum Fool With Fresh Raspberries - cooking recipe

Ingredients

1 cup diced plum (about 1 1/2 plums)
1/2 cup sugar
3/4 cup chilled whipping cream
1/2 pint raspberries

Preparation

Puree plums and sugar until liquid and as smooth as possible.
Transfer to 10-inch skillet and cook uncovered over medium-high heat, stirring often, until very thick (but not burning), about 7 minutes.
Cool completely, then chill at least 1 hour (Can be made several days ahead and refrigerated or frozen up to a month).
Whip cream until thick.
In each of 4 stemmed dessert glasses, put 1 teaspoon plum puree.
Fold remaining puree into cream, keeping it somewhat streaked.
Divide among glasses.
Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
Serve chilled, garnished with raspberries.