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Wine Soaked Cherries & Pears over Pound Cake
1/2 cup of Red wine
1/2 cup of sugar
1/2 Lemon, zest of
3/4 pound of cherries, pitted
2 Pears, peeled and sliced
2 Thick slices of pound cake
Softened butter to taste
Whipped cream for topping |
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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 on Mar 25, 1998
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