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.