Name: Stewed Winter Fruits in Spiced Wine Syrup
Yield: 1
Ingredients: 2 c. dry red wine -; 1 c. ruby port -; 1 1/2 c. water -; 3/4 c. sugar -; 1 vanilla bean -; 20 black peppercorns tied in cheesecloths -; 1 stick cinnamon -; 3 quince -; 4 slice candied orange or 1/4 cup candied orange rind -; 8 plump dried pear halves -; 10 plump dried Black Mission figs -; 1/2 c. plump dried apricots -; 1/2 c. plump pitted prunes -

Stewed Winter Fruits in Spiced Wine Syrup

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Stewed Winter Fruits in Spiced Wine Syrup

1. 2 c. dry red wine -

2. 1 c. ruby port -

3. 1 1/2 c. water -

4. 3/4 c. sugar -

5. 1 vanilla bean -

6. 20 black peppercorns tied in cheesecloths -

7. 1 stick cinnamon -

8. 3 quince -

9. 4 slice candied orange or 1/4 cup candied orange rind -

10. 8 plump dried pear halves -

11. 10 plump dried Black Mission figs -

12. 1/2 c. plump dried apricots -

13. 1/2 c. plump pitted prunes -

How to cook deliciously - Stewed Winter Fruits in Spiced Wine Syrup

1. Stage

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. Stage

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.