1 (30 oz.) can sliced peaches, undrained
1/2 c. coarsely chopped, pitted prunes, uncooked
1/3 c. seeded raisins
1 med. orange, seeded & ground
3/4 c. light corn syrup
1/4 c. chopped pecans

Turn the peaches into a big heavy saucepan and with the edge of a serving spoon chop the fruit coarsely. Add the chopped prunes, raisins, ground orange and corn syrup. Bring to a boil, reduce heat and simmer until dark and thick, about 1 hour. Add the nuts and cook 5 minutes longer. Seal in hot, sterilized jars. Makes about 2 pints.