- 1 C. dry
red wine and 2 C. water, or 3 C. water
- 3/4 C.
cinnamon sticks, or 1/2 to 1 t. ground
- 1/4 t.
- A few
pared strips of lemon zest
- 1/2 lb.
- 1/2 lb.
pears, ripe but firm
- 3/4 lb.
plums, ripe but firm, quartered
- 1 1/2 to
2 C. diced papaya or mango
- 1 T.
fresh lemon juice, or to taste
Healthy Cooking for the Jewish Home
and water mixture, sugar, cinnamon, cloves,
and lemon zest in a heavy, medium saucepan.
Heat over low heat, stirring gently, until
sugar dissolves. Bring to a boil. Reduce
heat to a simmer and add peaches. Cook 1
minute. Remove syrup from heat. Remove
peaches with a slotted spoon. Peel peaches
and quarter them.
Peel pears and halve them lengthwise. With
point of peeler, remove flower end and core
of each pear. Cut each half in 2 lengthwise
Return syrup to a boil. Add pears and plums.
Cover with a lid slightly smaller than
diameter of saucepan to keep fruit
submerged. Reduce heat to low and cook fruit
for 4 minutes. Add peaches and papaya and
continue cooking for 3 to 5 more minutes or
until fruit is tender when pierced with a
Cool fruit in syrup to room temperature. Add
lemon juice. Refrigerate for at least 30
minutes before serving. Remove cinnamon
sticks and lemon zest strips if you like.
Makes 4 to 6 servings.