Author Notes
One associates celery more with savory dishes. This one is surprisingly sweet and so appropropriate for dessert, especially after a pork or beef entree. —Bohdanna
Ingredients
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10-12 pieces
celery stalks
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1/4 cup
cherry or raspberry fruit spread, no sugar added
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1 cup
sweet red wine
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1/4 cup
granulated sugar
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juice of 2 large lemons
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2 pieces
large pears (Bosc), peeled, cored and cut in half
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2 pieces
green apples, peeled, cored, and cut into slices
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2 pieces
red Gala apples, peeled, cored, and cut into slices
Directions
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Cut celery stalks into 1/3-1/2 inch slcies and add to the bottom of a glass dish about 13 by 9 inches.
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Preheat oven to 350 degrees.
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In a small bowl, mix the lemon juice, sugar, fruit spread, wine and set aside.
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Place the apple slices over the celery into the dish, and then the pear halfs.
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Pour the juice wine mixture over the celery and fruit, and bake for about 1 hour, basting from time to time.
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Remove the pears from the dish and place the rest of the sauce into a medium pot and cook down the liquid for another 10-15 minutes.
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Place a laddle full of the sauce on the bottom of each of 2 plates, then place 2 pears over the sauce on each plate.
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Take the remaining sauce and puree it in a blender, and pour over the pears and onto the plate. Serve warm.
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