Ingredients

• 1 lb. fresh sweet cherries, rinsed and pitted
• 2 large ripe mangos, cut into 3/4- to 1-inch chunks
• 2 kiwis, peeled, each cut into 8 lengthwise wedges, and wedges cut in half crosswise
• 12 large mint leaves, cut in achiffonade(stacked, rolled, and thinly sliced crosswise)
• 1/2 cup dessert wine, such as Muscat de Beaumes-de-Venise
• 2 Tbs. light brown sugar
• 1 tsp. grated orange zest
• Pinch salt