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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - November 12, 2010

Fall Fruit Compote

Serves: 6


        

  Download this recipe.

1 20-ounce can pineapple chunks in own juice
1 orange medium
1 pear medium
6 red maraschino cherries halved
1 tablespoon cornstarch
1/4 teaspoon ginger ground


1. Drain pineapple juice into a 1-cup measuring cup. Add enough water to make 1 cup liquid; set liquid aside. Peel and section orange. Cut each section in half. Peel and slice pear, removing center core.

2. Place pineapple, orange, pear and cherries in a medium bowl or plastic container; set fruit aside.

3. In a small saucepan, stir together cornstarch and ginger. Slowly stir in reserved pineapple liquid until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thick and shiny.

4. Pour hot sauce over fruit; toss gently to coat. Cover and chill at least 1 hour.

5. Serve in small dessert dishes.


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