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

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.