| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
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 until
the sugar dissolves. Stir in the cherries. Bring to a boil, reduce heat,
and simmer for 10 minutes. Stir in the pears, and simmer for an additional
5 minutes. Spread the pound cake with butter and toast to a golden brown.
Generously spoon with fruit and juice over the cake. Serve warm, topped
with a dollop of whipped cream.
Posted to MM-Recipes Digest by Vibhu Goel <vgoel@giasdl01.vsnl.net.in> on
Mar 25, 1998
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