Wine-Soaked Cherries And Pears over Pound Cake

Categories: Gma2
Yield: 1 servings

1/2 c Red wine; (the better the
; wine, the better
; the dish)
1/2 c Sugar
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.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.

NOTES : From Martha Hopkins and Randall Lockridge

Recipe by: Good Morning America

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