- 1/2 cup coconut
- 1 pound rose apples
- 12 ounces banana
- 1 pound dates
- 8 ounces blanched almonds
- 2 tablespoons cinammon
- 1 cup pomegranate seeds
- 3 tangerines
- 1 cup Riesling wine
- Heat a sauté pan and add the fruits.
- Saute the fruits lightly and add the wine.
- Cook until the fruits have softened but not broken down. Allow at least 2 hours to cool before serving.