This wonderful recipe made the rounds when it first appeared in 2001 in The Last Course by Claudia Flemming, and it reamins as appealing today as the first time we tried it. We've adapted the recipe by baking it in a single dish as opposed to individual rammekins, but the combination of wine-soaked tart cherries and sweet pears holds true to the original. Fleming cautions us to be sure to bake the crisps until the juices bubble up thickly; otherwise, not enough of the moisture will evaporate and the fruit will be soggy.

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