| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Red wine; (the better the |
|
|
; wine, the better |
|
|
; the dish) |
| 1/2 |
c |
Sugar |
| 1/2 |
|
Lemon; zest of |
| 3/4 |
lb |
Cherries; pitted |
| 2 |
|
Pears; peeled and sliced |
| 2 |
|
Thick slices pound cake |
|
|
Softened butter to taste |
|
|
Whipped cream for topping |
INSTRUCTIONS
1.Combine the wine, sugar, and lemon rind in a medium saucepan. Stir in the
cherries.
2. Bring to a boil, reduce heat, and simmer for 10 minutes.
3. Stir in the pears, and simmer for an additional 5 minutes.
4. Spread the pound cake with butter and toast to a golden brown.
5. Generously spoon with fruit and juices over the cake.
6. Serve warm, topped with a dollop of whipped cream.
Yields: 2 servings.
Converted by MC_Buster.
NOTES : From Martha Hopkins and Randall Lockridge
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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