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Spiced Fruit 20 oz. can pineapple chunks 16 oz. can pear halves 15 oz. can mandarin oranges 1 T. lemon juice 3 cinnamon sticks, broken 3 sprigs fresh rosemary, or 1 T. dried 4 whole cloves Drain canned fruit, reserving liquid. Tie spices in cheesecloth to discard later. Combine liquid with spices and bring to boil. Simmer uncovered 3 to 4 minutes. Pour over fruit and refrigerate overnight. Remove spices before serving. Options: Add apples, bananas, or grapes to expand the salad.

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