3 c. fresh plum sauce
1 c. sour cream
2 tbsp. blackberry brandy
1 1/2 c. heavy cream, chilled
1/2 c. granulated sugar

PLUM SAUCE:

2 lb. sweet ripe red plums, quartered and pitted
1 c. lg. prunes, chopped
1/2 c. sugar
1 c. port wine (ruby)
2 tbsp. fresh lime juice

In a medium bowl, stir together the plus sauce, sour cream and black berry randy. Set aside. Whip the cream until soft peaks form. Beat in sugar. Fold in the plum mixture until partly blended, leaving streaks of color. Turn the fool into a decorative bowl.

PLUM SAUCE: In medium saucepan, combine plums, prunes, sugar, port and lime juice. Cook over low heat, pour into bowl and cool. Store tightly covered in refrigerator. Can be made up to 3 days in advance. Serves 6.