Fruit, Poached and Marinated

• 2 cups chardonnay
• 1 vanilla bean, split in half lengthwise
• 13 cup mild honey, such as clover
• 1 cinnamon stick
• 1/2 cup golden raisins or currants
• 1/2 cup dried apples (optional)
• Juice of 1 lemon
• 3 to 4 firm but ripe bananas
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup lightly toasted slivered almonds
• Plain yogurt or whipped cream for topping, if desired

1. Pour chardonnay into a medium saucepan.
2. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.
3. Add honey, cinnamon stick, raisins or currants, and dried apples and bring to a boil.
4. Reduce heat, cover and simmer 5 minutes.
5. Meanwhile, fill a bowl with water and add lemon juice.
6. Peel bananas; cut them in half lengthwise and then in 2-inch pieces, and immediately place in the acidulated water.
7. (This prevents bananas from discoloring.)
8. Drain bananas and add to simmering wine.
9. Add nutmeg.
10. Returnmixture to a simmer, cover and simmer 5 more minutes.
11. Remove from heat.
12. Add almonds.
13. Remove cinnamon stick and if you wish, add a little more nutmeg.
14. Serve warm, topped with whipped cream or plain yogurt if desired.

chardonnay, vanilla bean, honey, cinnamon, golden raisins, apples, lemon, bananas, nutmeg, almonds, yogurt

Taken from cooking.nytimes.com/recipes/1016373 (may not work)