Ingredients
- 2 cans (29 ounces each) sliced peaches
- 1 can (29 ounces each) pear halves
- ¼ cup cider vinegar
- ¼ teaspoon salt
- 4 cinnamon sticks (3 inches), broken
- ¾ teaspoon whole allspice
- ½ teaspoon whole cloves
- 1 pound seedless red grapes, halved
Directions
- Drain juices from peaches and pears into a saucepan; set fruit aside. Add vinegar and salt to juices. Place cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in the saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool for 15 minutes.
- In a large bowl, combine the peaches, pears and grapes. Add juices and spice bag. Cover and refrigerate for 12 hours or up to 3 days, stirring occasionally. Discard spice bag before serving. Yields: 10-12 servings.
Submitted by Betsy Kaufman
Mount Vernon Unitarian Church 