Bonshaw Breezes visitors love this Prince Edward Island  holiday treat

I use this as a fruit course for breakfast, either on it's own or as a topping for  waffles, french toast and more or as a topping for ice cream or cheesecake for dessert at dinners!

Ingredients

125ml(1/2c)white wine or cranberry juice

125ml(1/2c)granulated sugar

125ml(1/2c)water

1 strip lemon rind 1 cinnamon stick

4 nectarines,(ripe but firm)

5 plums

Method

In large saucepan, combine wine, sugar water, rind and cinnamon stick; bring to a boil. Cut nectarines into 1cm (1/2-inch) thick slices; add to saucepan and return to boil. Reduce heat to medium; simmer, stirring occasionally for 5 minutes. Cut plums into 1 cm (1/2-inch) thick slices; add to saucepan. Simmer, stirring occasionally, for about 7 minutes or until fruit is tender and liquid is slightly thickened. Discard lemon rind and cinnamon stick. Serve warm.

Simple but elegant!