Assorted Fruit In Port Wine Recipe

Directions 1. Into large bowl, drain syrup from apricots, peaches, and pears; reserve 2 1/2 cups syrup mixture. Drain cherries and kumquats; discard syrup. Place drained fruit and Maraschino cherries in large bowl; set aside.

In 2-quart saucepan over high heat, heat reserved syrup mixture, cinnamon sticks, ginger, allspice, and cloves to boiling. Reduce heat to low; simmer 5 minutes to blend flavors. Pour syrup mixture over fruit in bowl; stir in port wine.

Cover and refrigerate at least 24 hours before serving. Store fruit in refrigerator to use within 2 weeks. Serve fruit as accompaniment to roast pork, ham, lamb, or poultry.