Polenta Custard With Port-Stewed Autumn Fruits

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
735
FAT
43%
CHOL
70%
SOD
17%

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Ingredients for 6 servings

3 cups port wine

3 Tbs. honey

10 whole cloves

3 pears, preferably Bosc, peeled, halved and cored

1 1/8 cups large dried apricots

1/4 cup grappa or other brandy

1/4 cup golden raisins

2 1/4 cups milk

1/8 tsp. salt

3/4 cup Italian polenta

1 cup ricotta cheese

1/2 cup sugar

1/4 tsp. ground cinnamon

3 eggs, lightly beaten

1/3 cup crème fraîche blended with 2 Tbs. milk

Confectioners’ sugar

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