FALL FRUIT WITH PORT WINE SAUCE

Be sure to use the sweeter ruby port, as opposed to a tawny.

Make ahead: The fruit and sauce can be refrigerated for up to 3 days.

Serves: 4

1 orange

1 cup (250 ml) ruby port (see headnote)

3-inch (7.5-cm) cinnamon stick 1 tbsp (15 ml) honey

1 or 2 apples such as Honeycrisp, peeled, cored and cut into 1/2-inch (1-cm) pieces

1/2 cup (125 ml) seedless red grapes, each cut lengthwise in half

1 or 2 firm-ripe pears, peeled, cored and cut into 1/2-inch (1-cm) dice

1. Use a vegetable peeler to strip off one 2-inch (5-cm) long by 1/2-inch (1-cm) wide strip of the orange peel, being careful not to include any of the white pith.

2. Juice enough of the orange to yield 2 tbsp (30 ml) of juice and reserve the rest of the orange for another use.

3. Place the strip of orange peel and juice in a medium saucepan along with the wine, cinnamon stick and honey and bring to a boil over high heat, stirring to dissolve the honey.

4. Cook for about 10 minutes, stirring occasionally, until the liquid has reduced to about 1/3 cup (80 ml). Discard the orange peel and cinnamon stick.

5. Stir in the apple and grapes, return to a boil, then reduce the heat to medium and cook for 2 minutes, stirring occasionally, then add the pear; cook for 2 minutes, until all the fruit has softened slightly but still retains its shape. Let it steep for 5 minutes.

6. Serve warm or refrigerate until well chilled.