Sangria tastes great on its own, but when it goes to work
poaching Chilean apples and pears, the result is
an impressive dessert.

3 medium-sized Chilean apples
3 medium-sized Chilean pears
2 cups rosé wine
1/2 cup sugar
3 strips clementine or orange zest
3 strips lemon zest
2 clementines
or oranges, peeled and sectioned

Peel and core the apples and pears; cut into wedges.
Combine wine, sugar and zest in a small saucepan; bring
to a boil over high heat.
Reduce heat to medium-high; add apples and cook
for 10 minutes.
Add pears and cook until fruit is tender, about
5 minutes longer.
Transfer to a glass bowl; cool to room temperature.
Gently stir clementine sections into fruit; cover and chill.
To serve: Spoon fruit and liquid into dessert dishes.
Optional: Top with ice cream or sorbet.

Yield: 6 servings