Instructions: 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.

This recipe yields 4 servings.

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