- 2 pounds red-skinned plums, halved, pitted, each cut into 6 wedges
- 2 1/2 pints fresh raspberries
- 1 (750 milliliter) bottle Beaujolais or dry red wine
- 1 1/2 cups water
- 1 1/4 cups sugar
- 1 vanilla bean, split lengthwise
- Vanilla Whipped Cream
- 1 1/4 cups chilled whipping cream
- 4 teaspoons sugar
- 1/2 teaspoon vanilla extract
- For compote: Combine plums and raspberries in large bowl. Combine wine, 1 1/2 cups water and sugar in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 2 2/3 cups, about 20 minutes. Pour hot wine mixture over plum mixture. Cool. Cover and chill overnight.
- For vanilla whipped cream: Beat whipping cream, sugar and vanilla extract in large bowl until firm peaks form. (Makes about 2 3/4 cups. Can be prepared 4 hours ahead. Cover and chill.)
- Spoon fruit mixture into dessert glasses or bowls. Top with cream.