Cambrai-Style Fruit Pie

Ingredients

• puff pastry (hojaldre) layered with powdered sugar
• 6 bananas, thinly sliced
• 1/2 pineapple (ananá / piña), thinly sliced
• 6 peaches, in rounds with their pits
• 12 Tours plums (ciruelas de Tours)
• 6 cherries, raw if fresh
• 3 oranges, juiced
• 24 grapes
• 2 lb ground sugar
• 2 tbsp cinnamon
• 1 cup good Priorato wine

Instructions

1. Make a puff pastry with powdered sugar between the layers.
2. Slice bananas and pineapple; parboil peaches, plums, cherries, grapes and orange juice.
3. Mix all fruit with sugar, cinnamon and Priorato wine, and macerate two hours.
4. Fill a fireproof dish, cover with the pastry, and bake at moderate heat.