Four fruits make this flavorful compote ideal for breakfast or brunch. Use a sharp knife to remove the peels from the oranges, taking care to remove all of the bitter-tasting white membrane. Cut up the oranges over a bowl to catch any juice. Source: Better Homes and Gardens
1 8-ounce can pineapple chunks (juice-pack), undrained 1/2 cup orange juice 2 tablespoons dry white wine (optional) 1/8 teaspoon ground cinnamon Dash ground nutmeg 2 medium oranges, peeled and sectioned 1 medium pear, cored and sliced 1 cup fresh strawberries, halved
In a mixing bowl combine the undrained pineapple, orange juice, wine (if desired), cinnamon, and nutmeg. Carefully stir in the oranges, pear, and strawberries. Cover and refrigerate for at least 1 hour or up to 4 hours. Makes 4 to 6 side-dish servings.
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