Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 c Red wine; (the better the
- ; wine, the better
- ; the dish)
- 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
- 1/2 c Sugar
Preparation
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.
