3 Bosc pears
½ C port wine
2 Wine sap or McIntosh apples
1 T lemon juice
1 Granny Smith or other tart apple
1/4 C light honey
1/4 pound pitted and halved prunes
½ pint heavy whipping cream
6 thyme sprigs freshly grated nutmeg
l 1/2 C full bodied red wine
Peel and core
the pears and apples. Cut into quarters (or sixths
if large) and place in large non-corrodible pan.
Add prunes, thyme, red wine, port, lemon juice,
and honey. Cover and bring to boil, then reduce
heat, remove cover and simmer for about 15 minutes
until fruits are just cooked through.
fruit to large bowl to cool. Strain the poaching
liquid, bring to boil, and reduce by about half.
Remove from heat, let cool, then pour over the
and refrigerate for 3-4 hours. Allow to stand at
room temperature for 30 minutes before serving.
Serve with whipped cream and freshly ground
(Serves 6 to
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