Serves 6
2 Large Bosc pears, peeled,
cored and cut into eighths
4 apricots, halved and pitted or use 8 dried
apricots
2 nectarines, peel on, pitted and cut into
eighths
1/4 cup dried tart cherries
1 TB freshly squeezed lemon juice
1 cup ARIEL Chardonnay
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
pinch of cloves
1 TB arrowroot mixed with 2 TB ARIEL Chardonnay
(slurry)
Preheat the oven to 350
degrees. Combine the fruit in a glass 9 x 13
baking dish. Stir in the lemon juice, wine,
brown sugar, cinnamon, and cloves together in a
small bowl. Pour over the fruit and bake in the
preheated oven for 30 to 40 min. until the
fruit is tender but still holds its
shape.
Carefully pour the liquid
into a saucepan. Stir in the slurry and heat to
clear and thicken. This will happen in less than
30 seconds.
Pour the thickened sauce back
over the fruit and stir to coat. Serve warm or
cold.
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