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Spiced Fruit

 Spiced Fruit
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.
5 ServingsPrep: 5 min. Cook: 10 min. + chilling


  • 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


  • 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.
  • Pour over fruit. Cover and refrigerate overnight. Discard cinnamon
  • sticks, rosemary and cloves before serving. Yield: 5 servings.
Nutritional Facts: One serving (3/4 cup) equals 129 calories, trace fat (trace saturated fat), 0 cholesterol, 13 mg sodium, 32 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 fruit.