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.

1 orange

1 cup ruby port (see headnote)

One 3-inch cinnamon stick

1 tablespoon honey

1 or 2 apples, such as Honeycrisp or Pink Lady, peeled, cored and cut into 1/2inch pieces (1 cup)

1/2 cup seedless red grapes, each cut

lengthwise in half

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

Use a vegetable peeler to strip off one 2-inch long by 1/2-inch wide strip of the orange peel, being careful not to include any of the white pith. Juice enough of the orange to yield 2 tablespoons of juice and

reserve the rest of the orange for another use.

Place the strip of orange peel and 2 tablespoons 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. Cook for about 10 minutes, stirring occasionally, until the liquid has reduced to about

⅓ cup. Discard the orange peel and cinnamon stick.

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.

Serve warm, or refrigerate until well chilled. Makes 4 servings.

Per serving: 160 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 45 mg sodium, 1 g dietary fiber, 19 g sugar