Yield: 6 to 8 servings
4 tablespoons butter, divided
1. In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add apples and pears, and cook until fruit is softened, 2 to 3 minutes. Add wine, and cook, stirring frequently, until wine is reduced by half, 3 to 4 minutes.
3 Braeburn apples, cored and thinly sliced
3 pears, cored and thinly sliced
½ cup Marsala wine
1 tablespoon sugar
2 Ruby red grapefruit, sectioned, juice reserved
2 oranges, sectioned, juice reserved
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2. Sprinkle sugar over apple mixture. Add grapefruit sections and 2 tablespoons reserved grapefruit juice to pan. Add orange sections and 2 tablespoons reserved orange juice to pan. Stir in ginger and nutmeg. Serve immediately.