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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 5 |
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Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks |
1 can (15-1/4 ounces) pear halves |
1 can (15 ounces) mandarin oranges, drained |
1 tablespoon lemon juice |
3 cinnamon sticks (3 inches each) |
3 fresh rosemary sprigs (2 inches each) |
4 whole cloves |
Directions:
1. Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature.
2. Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving. Yield: 5 servings.
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