Prep Time: 15 minutes
Baking Time: 15 minutes
1/3 cup port wine
1 tablespoon organic lemon zest (about 1 lemon)
1 medium lemon, juiced
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
2 medium bosc pears, cut into ¾ inch cubes
2 cups blueberries (fresh, or frozen)
2 cups raspberries (fresh, or frozen)
1/2 cup pecans, chopped
Preheat oven to 350° (F).
In a saucepan, combine port, lemon zest, lemon juice, tapioca, and cinnamon and bring to a gentle boil, then reduce heat to simmer. Add the cubed pears and simmer for 4 minutes. Add berries and remove from heat.
While the above sauce is simmering, heat a small saute pan to medium heat. Toast the pecans until warm and fragrant, but stop before they brown.
Pour fruit sauce into a pie plate. Sprinkle toasted pecans over the fruit. Bake for 15 minutes and serve in bowls.
Steven Masley, MD