Preparation:
* the better the wine, the better the dish
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. |
