Photo credit: Deb Lindsey for The Washington Post & food styling by Bonnie S. Benwick for The Washington Post
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