By Katie Stewart
This is an attractive winter dessert using fruits. Cooking them separately keeps the pears a lighter colour and provides a good contrast to the dark prunes.
Soak the prunes overnight in 1.5 dl (¼ pint) of the water and the red wine. Place the prunes and liquid in a saucepan, add half the sugar and bring up to the boil. Simmer gently until the prunes are tender