Wine-soaked cherries and pears over pound cake

Yield: 1 servings

Measure Ingredient
½ cup Red wine; (the better the
\N \N ; wine, the better
\N \N ; the dish)
½ cup Sugar
½ \N Lemon; zest of
¾ pounds Cherries; pitted
2 \N Pears; peeled and sliced
2 \N Thick slices pound cake
\N \N Softened butter to taste
\N \N Whipped cream for topping

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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