Poires et Pruneaux au vin Rouge from The Cooking of Provence by Patricia Lousada
A lovely dessert for the winter months.
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Ingredients
- 24 dried prunes
- 150 g (5 oz) sultanas
- 8 firm but ripe or nearly ripe pears
- 284 ml (½ pint) double cream, to serve
- ½ teaspoon coriander seeds
- a few blades of mace
- 4 large oranges
- ½ teaspoon allspice berries
- 2 bay leaves
- juice of 1 lemon
- 1 cinnamon stick
- 2 cloves
- 7 bottles red wine, such as a Côte du Rhône
- 3 strips of orange zest
- 375 g (12 oz) sugar
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