Ingredients
3 plums
3 pluots
1/2 bottle (about 2 cups) dry rose
1/2 cup sugar
1/2 pint (about 1 cup) blackberries
1/2 pint (about 1 1/3 cups) raspberries
Preparation
Prepare an ice-water bath. Score an X on the bottom of each plum. Bring a medium saucepan of water to a simmer. Add plums; cook until skins begin to loosen at the X, about 1 minute (less if fruit is very ripe). Transfer to ice-water bath to cool. Remove skins; discard. Halve each plum to remove pit; cut each half into wedges. Repeat process with pluots.
Whisk wine, sugar, and 1 cup cold water in a large bowl until sugar has dissolved. Stir in plums, pluots, and berries. Refrigerate 1 hour. Divide chilled fruit and wine mixture among 6 bowls.
