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Serves 8.


    1 cup sugar
    2½ cups water
    4 pears, peeled, cored, cut into 3/4-inch wedges
    4 green apples, peeled, cored, cut into 3/4-inch wedges
    4 navel oranges, peeled, sectioned
    2 cups (1 pint) fresh raspberries
    1/4 cup raspberry liqueur
    1/2 teaspoon finely ground white pepper


In large skillet, combine sugar and water; heat to boiling over high heat, stirring until sugar dissolves.

Add pears and apples; return to boiling.
Lower heat; simmer three minutes, just until fruit is tender.

Pour mixture gently into large strainer set over large measuring cup.

Reserve 1 1/2 cups cooking liquid, discarding any remainder.

Place fruit in large, serving bowl; add oranges and gently mix.

In small bowl, mash one cup of the raspberries. Press puree through fine sieve into reserved cooking liquid (discard seeds).

Add liqueur and pepper; pour over fruit.

Cover and chill overnight.
Just before serving, add remaining fresh raspberries and mix gently.

Serving Suggestions
Fresh fruit is given a fancy flavor. Serve in small dessert dishes after a holiday meal. Or serve over ice cream or pound cake.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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