Wine-soaked cherries and pears over pound cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red wine; (the better the |
| ; wine, the better | ||
| ; the dish) | ||
| ½ | cup | Sugar |
| ½ | Lemon; zest of | |
| ¾ | pounds | Cherries; pitted |
| 2 | Pears; peeled and sliced | |
| 2 | Thick slices pound cake | |
| Softened butter to taste | ||
| Whipped cream for topping | ||
Directions
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.