Winter Fruit Salad in Wine

• 2 passe-crassana pears (from Italy) or 6 small red cooking pears
• 8 dried prunes

Preparation

1. Peel the pears, leaving the stalks on. Cut away the hard flower-part at the bottom, but leave them whole. Put the prunes to soak in a bowl of tepid water for 10 minutes. Open the walnut shells with a knife, so that you can take out the halves without breaking them. Cut an orange into ½ cm (¼ inch) slices, throwing away the two ends of the fruit.