Ante (Layered Fruit and Wine Dessert)

Ingredients

• dried plums (ciruelas secas / prunes)
• whole peeled almonds
• dried peach halves (orejones)
• preserved sour cherries (guindas)
• Málaga raisins (pasas de Málaga)
• whole cloves
• cinnamon, in pieces
• sugar
• water
• 1 ripe pineapple (piña / ananá)
• peaches (duraznos)
• deep-golden oranges (naranjas)
• sherry wine (vino Jerez)

Instructions

1. Make a compote: cook dried plums, whole peeled almonds, dried peach halves, preserved sour cherries, Málaga raisins, whole cloves and cinnamon with enough sugar and water; cool.
2. Peel a ripe pineapple and slice thin; peel and thinly slice the best peaches and fresh golden oranges.
3. In a deep glass or porcelain vessel, layer fruit dusted with sugar and cinnamon and sprinkled with sherry, alternating with layers of compote.
4. End with a layer of fruit, then fill the vessel with sherry to cover the fruit.
5. Let steep from one day to the next; serve in glasses (used for lunch).