-
1
To make the cookies, preheat the oven to 350 degrees.
-
2
Line 2 baking sheets with parchment paper.
-
3
Cream the butter and sugar with an electric mixer.
-
4
Mix in the egg.
-
5
Stir together the flour, cornmeal, baking powder and salt.
-
6
Add to the butter mixture, mixing just to combine.
-
7
Mix in the raisins.
-
8
Roll out the dough on a lightly floured surface to a scant 1/4-inch thickness.
-
9
Cut out as many cookies as possible, using a 2-inch round cookie cutter.
-
10
Place on the lined baking sheets.
-
11
Reroll the scraps and cut out more cookies.
-
12
Bake the cookies in batches until lightly browned, about 12 to 15 minutes.
-
13
Let cool.
-
14
Sift confectioners' sugar over the tops.
-
15
Set aside.
-
16
To make the fruit, combine the wine, orange juice, vanilla, cloves, peppercorns, cinnamon stick and sugar in a large, nonreactive saucepan and bring to a boil.
-
17
Add the pears, lower the heat so the liquid barely simmers and poach until the pears are soft but not falling apart, about 20 to 30 minutes.
-
18
Lift out the pears with a slotted spoon, place in a bowl and set aside.
-
19
Add the plums and poach until tender, about 10 to 15 minutes.
-
20
Lift out the plums and add to the pears.
-
21
Add the figs, make sure liquid is barely simmering and poach for about 8 minutes.
-
22
Lift out the figs and add to the pear mixture.
-
23
Raise the heat and simmer the poaching liquid until reduced to 1 1/2 cups, about 15 minutes.
-
24
Gently stir the blackberries into the fruit mixture and pour the hot syrup over all.
-
25
Let stand 5 minutes.
-
26
Divide the fruit evenly among 4 bowls, spooning the syrup over the top.
-
27
Serve immediately with the cookies, about 3 per person.
-
28
You will have cookies left over.
