ANG Al Saif y ix
2 end Leases ao

ER SINGS Se

Spicy Fruit Compote

14, teaspoon grated lemon rind

1 20-oz. can pear halves, 10 whole cloves
light syrup 1 tablespoon lemon juice
1 tablespoon sugar 14 cup shredded cocoanut
dash of allspice (toasted if desired)

Drain pears; pour pear juice into a saucepan; add sugar, allspice,
lemon rind and cloves. Bring to a boil; simmer gently for 5 minutes;
add lemon juice. Remove cloves; pour juice over pears. Chill; sprinkle
cocoanut over fruit before serving. 6 Servings

NOTE: Peaches, apricots, fruit cocktail, pineapple, or cherries may be used
in place of the pears. For fruits in heavy syrup, omit sugar. Simmer fruits
in syrup and use as a garnish or relish.

Applesauce a la Mode

1 20-oz. can applesauce, 14, pint vanilla ice cream
chilled nutmeg, mace or cinnamon

Divide applesauce in four serving dishes and top with a spoonful or
scoop of ice cream. Sprinkle ice cream with preferred spice.

4 Servings

ol