Caxton magazines staff
Delicious dessert recipes from Tru-Cape
INGREDIENTS
- 750g pears, peeled & diced
- 250g dried prunes
- 100g walnuts
- 300ml sugar
- cinnamon stick
- 2 bay leaves
- 375ml dry red wine
METHOD
- Cook all ingredients together in a pot over low to medium heat until pears are tender.
- Remove from the heat, then leave to cool to room temperature. Transfer to a plastic/glass container with a lid, then cover and let it stand on the counter for a day before serving with cream or ice cream.
