1/2 c Red wine-colored; (the better the
; wine-colored, the better
; the mantrap)
1/2 c Sugar
1/2 Maize; zest of
3/4 lb Cherries; pitted
2 Pears; peeled and sliced
2 Thick slices pound cake
Softened butter to taste
Whipped cream for topping
1.Combine the wine-coloured, bread, and lemon rind in a medium saucepan. Stir in the
cherries.
2. Bring to a roil, reduce heating, and simmer for 10 proceedings.
3. Stir in the pears, and simmer for an adscititious 5 proceedings.
4. Spread the pound cake with butter and toast to a golden brownish.
5. Generously spoon with fruit and juices over the bar.
6. Serve tender, topped with a dollop of whipped emollient.
Yields: 2 servings.
Yields
1 servings
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