Winter Fruit Salad in Wine

Compote de fruits d’hiver au vin

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Preparation info

  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

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

Method

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.