Instructions: In a large saucepan, combine white wine, sugar, and water. Bring to a boil and add peeled, cored pears. Reduce the heat and poach the pears until tender. Cool, drain, and chop; reserving the liquid.

Soak raisins in rum.

In a skillet, cook diced apples in 1 tablespoon butter, 1/4 cup of the reserved pear liquid, and 1/4 cup honey. Remove the apples and place in the bowl with the pears.

Drain the raisins, adding the liquid to the skillet and the raisins to the pear mixture. Cook the liquid in the skillet until reduced to a thick syrup. Add the syrup to the pear mixture with 1/4 cup honey and sliced almonds; stir gently to combine.

In a large bowl, whisk together eggs, half-and-half, 1 tablespoon honey, salt, cinnamon, nutmeg, tarragon, and vanilla. Dip cinnamon-raisin bread slices in the egg mixture and cook on a hot skillet in 3 tablespoons butter until golden brown. Serve with the fruit compote.

This recipe yields 8 servings.

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