Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Fruit: Molasses Spiced Fruit




Source of Recipe


Abby


List of Ingredients




1 lb. can cling peach halves (1 3/4 c.)
1 lb. can pear halves (1 3/4 c.)
1 lb. can sliced pineapple (1 3/4 c.)
2 tsp. whole cloves
1 cinnamon stick
1/2 c. molasses
1/3 c. vinegar


Recipe



Drain syrup from fruits and reserve. To syrup add 1 teaspoon cloves and the cinnamon. Stud fruit with remaining cloves. Bring syrup to boil and boil until reduced to 2 cups. Stir in molasses and vinegar. Heat. Add fruit and heat gently.

Serve hot or cold with meat or poultry.


Keeps well if stored in refrigerator.

YIELD: 10-12 Servings