Wine-soaked cherries and pears over pound cake

Ingredients

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

Directions

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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