MAKES ABOUT A QUART
2 cups dry red wine
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1 pound cherries, washed and pitted
1 pound purple or red plums, washed, cut in half, pitted and sliced
Preheat the oven to 350F.
Combine the wine, sugar, cinnamon, allspice, cloves, salt, lemon and orange zests in a saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves.
Combine the cherries and plums in a baking dish and pour the wine sauce over the top.
Bake for 25 to 30 minutes or just until the fruits begin to soften, but still hold their shape.
Serve as is in tall goblets, with a scoop of vanilla ice cream or sherbet. Or use as a topping for custard or cornmeal cake. The options are only limited by your imagination!
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