Wine-soaked Cherries And Pears Over Pound Cake
| 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 2798
Calories From Fat: 864
Total Fat: 98.5g
Cholesterol: 246.3mg
Sodium: 131.3mg
Potassium: 1049.9mg
Carbohydrates: 506.1g
Fiber: 45.4g
Sugar: 183.1g
Protein: 13.4g