In a blender puree
raspberries, sugar and lemon juice.
Strain through a sieve into a small bowl. Stir in liqueur and add a little water if needed to thin the sauce.
(or large skillet) , add butter, peaches, apricots and plums and gently stir-fry
3 to 4 mins until fruit begins to soften. Add cherries, grapes and ginger. Stir-fry until fruits are tender. Remove wok from heat and stir in blueberries. Spoon fruit into a serving dish and cool slightly. Serve with yogurt.