• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, C
MineralsZinc, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups dry red wine

  2. 1 cup ruby port

  3. 1 1/2 cups water

  4. 3/4 cup sugar

  5. 1 vanilla bean, split lengthwise

  6. 20 black peppercorns tied in cheesecloth

  7. 1 cinnamon stick

  8. 3 quince-peeled, cored and cut into eighths

  9. 4 slices of candied orange or 1/4 cup candied orange rind

  10. 8 plump dried pear halves (6 ounces)

  11. 10 plump dried Black Mission figs, stemmed

  12. 1/2 cup plump dried apricots (3 ounces)

  13. 1/2 cup plump pitted prunes (3 ounces)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the wine and port and bring to a boil. Add the water, sugar, vanilla bean, peppercorns and cinnamon stick and bring to a boil again. Add the quince and candied orange and simmer over moderately low heat until the quince are just tender, about 45 minutes.

  2. Meanwhile, in a large microwave-safe bowl, cover the pears and figs with 1 inch of water. Microwave in 5-minute increments at high power until the fruit is plump but not mushy, about 15 minutes; drain. Add the pears, figs, apricots and prunes to the wine syrup and simmer until all of the fruit is plump and very tender and the liquid is thick and syrupy, about 15 minutes. Discard the cinnamon stick, vanilla bean and peppercorns and let cool. Serve the stewed fruit warm or chilled.


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