Ingredients

3 apples
2 Anjou Pears (firm-ripe)
5 cups Youngberg Hill Pinot Noir
16 Dried Apricots
¼ c dried cranberries
2 cinnamon sticks (each 3 in.)
½ tsp Lemon Peel Zest
½ c sugar

 

 

Directions

1. Rinse, peel and core apples and pears. Cut fruit lengthwise into ½ inch thick wedges.

2. In a Dutch oven pan, combine wine, cinnamon, lemon peel, apples, pears and apricots. Cover pan and bring mixture to a boil over high heat; reduce heat and simmer, stirring occasionally, until apples and pears are tender when pierced and apricots are soft, 10-15 minutes.
Add sugar to taste; stir until it’s dissolved. Cool, cover and refrigerate at least 3 hours or up to 1 day.

3. Spoon cold fruit and wine into bowls or glasses and serve with a mint sprig.