Mango Poached in Red Wine

This is a twist on the classic Spanish recipe, Melocoton Asado en vino tinto (Peaches baked in red wine). The Spanish also use pears for this same recipe, which is also delightful. My absolute favourite version is mango. But use whichever fruit is more local or in season.

Ingredients

6 large mangoes (or pears, or peaches, or nectarines, or apricots)

30 grams sugar

500 mls red wine, preferably Chianti or Beaujolais, or Stolen Harvest Fruits of the Forest or Saskatoon Berry mead.

Directions

Heat oven to 350 F. Place half the wine and sugar into a pot on the stove and heat until the sugar is dissolved. Add the remaining wine, bring to a simmer and pour over the mangoes that have been placed in an oven proof crock pot or dish. Place lid on the crock and put in oven and bake for 30 minutes. Remove lid and sprinkle the mangoes with 1-2 tablespoons of sugar and move the dish to the top rack. Place on broil for 2-3 minutes.

Cool in the wine and chill. Serve the poached fruit with a drizzle of the wine.