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Fall Fruits in Port Wine Sauce

Fall Fruits in Port Wine Sauce

Photo by Deb Lindsey for The Washington Post

This elegant dessert of apples, pears and grapes cooked in an orange and cinnamon-infused port wine reduction can be served warm or chilled, and it pairs especially well with a dollop of plain Greek yogurt.

Be sure to use the sweeter ruby port, as opposed to a tawny.

Make Ahead: The fruit and sauce can be refrigerated for up to 3 days.


1 orange
1 cup ruby port (be sure to use the sweeter ruby port, as opposed to a tawny.
One 3-inch cinnamon stick
1 tablespoon honey
1 or 2 apples, such as Honeycrisp or Pink Lady, peeled, cored and cut into 1/2 -inch pieces (1 cup)
1/2 cup seedless red grapes, each cut lengthwise in half
1 or 2 firm-ripe pears, peeled, cored and cut into 1/2-inch dice (1 cup)


Use a vegetable peeler to strip off one 2-inch long by 1/2-inch wide strip of the orange peel, being careful not to include any of the white pith. Juice enough of the orange to yield 2 tablespoons of juice and reserve the rest of the orange for another use.

Place the strip of orange peel and 2 tablespoons juice in a medium saucepan along with the wine, cinnamon stick and honey and bring to a boil over high heat, stirring to dissolve the honey. Cook for about 10 minutes, stirring occasionally, until the liquid has reduced to about 1/3 cup. Discard the orange peel and cinnamon stick.

Stir in the apple and grapes, return to a boil then reduce the heat to medium and cook for 2 minutes, stirring occasionally, then add the pear; cook for 2 minutes, until all the fruit has softened slightly but still retains its shape. Let it steep for 5 minutes.

Serve warm, or refrigerate until well chilled.

Makes 4 servings

Per serving: Calories 160; Total Fat 0g; (Sat Fat 0g); Protein 0g; Carb 25g; Fiber 1g; Cholesterol 0mg; Sodium 45mg; Total Sugar 19g


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