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Della Robbia Fruit Wreath

Lace a colorful assortment of fruit with spices. Then arrange like a wreath to make a simple dish simply elegant. Adapted from a recipe by our School of Cooking instructor, Carol Ziemann.
1 can (20 ounces) pineapple slices in their own juice
1 can (16 ounces) lite apricot halves
1 can (16 ounces) lite peach halves
1 can (16 ounces) lite pear halves
1/3 cup firmly packed brown sugar
1 tablespoon lemon juice
1 stick cinnamon
4 whole cloves
1/8 teaspoon allspice or mace (optional)
1 jar (16 ounces) whole spiced crab apples
Red and green grape clusters
Drain fruit in colander over large bowl, reserving 1 cup of the mixed juice. Place fruit in 9 x 13-inch glass dish. In 1-quart microwave-safe bowl, combine reserved juice, brown sugar, lemon juice, and spices. Microwave (high) for 5 minutes, stirring twice. Pour juice over fruit; cover and refrigerate overnight or up to 2 days. Discard cinnamon stick and cloves. Remove fruit from marinade and arrange on round flat platter in wreath design. Garnish with crab apples and grapes.

Makes 10 servings
Nutritional Information
Servings: Per serving
Calories: 145
Cholesterol: 0 mg
Fat: 0 g
Sodium: 8 mg
Carbohydrates: 42 g
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