Recipe Ingredients:

• 1 C. dry red wine and 2 C. water, or 3 C. water
• 3/4 C. sugar
• 2 cinnamon sticks, or 1/2 to 1 t. ground cinnamon
• 1/4 t. ground cloves
• A few pared strips of lemon zest
• 1/2 lb. peaches
• 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

Combine wine 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 quarters.

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 sharp knife.

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. Serve cold.

Makes 4 to 6 servings.