Warm Polenta Custard With Grappa-Soaked Raisins

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Stewed Fruit

1 bottle port wine

3 tablespoons honey

5 whole cloves

2-inch strip orange rind

3 slices fresh ginger

2 pears (preferably Bosc), peeled, halved and cored

3 ounces large pitted prunes

4 ounces large dried apricots

1/2 cup creme fraiche, lightened with 2 to 3 tablespoons milk

Powdered sugar


1/4 cup grappa

1/4 cup golden raisins

2 1/4 cups milk

1/8 teaspoon salt

3/4 cup polenta

8 ounces ricotta cheese

6 tablespoons sugar

1/4 teaspoon cinnamon

3 eggs

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