Yield: 1 servings
|1 can||(14.5 o) pineapple chunks; drained, save the juice|
|1 can||(13.5 oz) mandarin orange sections|
|3 mediums||Apples; cored and sliced|
|½ cup||Raisins or currants|
|¼ teaspoon||Ground cloves|
|¼ teaspoon||Ground ginger|
|1 can||Frozen tangerine juice *|
|⅓ cup||Minute tapioca|
|3 \N||Bananas; sliced|
* (The recipe didn't say what size and my mother-in-law only said she used a "small" one. She also used orange juice instead.) The recipe came from the St. Louis Post Dispatch (or maybe the Globe Democrat) from 1971! My mom-in-law is a recipe pack-rat...
This is a "keeper" for next year's holiday season. It'd also make a great dessert, even though we ate it as a side dish.
Simmer apple slices in tangerine and pineapple juices until tender. Add raisins and spices. Stir in tapioca and stir until thickened. Add oranges, pineapple and banana slices, pout into a 13" x 9" baking dish and garnish with orange slices, if desired. Bake at 350 degrees for 5 to 10 minutes until glazed.
Posted to fatfree digest by Beverly Brandt <bevbrandt@...> on Dec 26, 1998, converted by MM_Buster v2.0l.