Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

3 to 4 cups mixed dried fruit (apples, peaches, apricots, pears, prunes, cranberries, etc.) cut into bite-sized chunks.
1 cinnamon stick measuring 3" Long.
1/2 medium lemon, washed and sliced paper-thin.
3 1/2 cups water.
2 cups orange juice.
1 1/2 to 2 cups canned pineapple chunks in juice.
1/2 cup pineapple juice, reserved from the can.
1/2 cup honey.
Dash salt.
2 Tbsp quick-cooking tapioca, uncooked.

In a large saucepan over medium-high heat, combine dried fruit, cinnamon stick, lemon slices, water, and orange juice and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

Add pineapple chunks, pineapple juice, honey, salt, and tapioca and let stand off the heat for 5 minutes, to soften the tapioca. Return to medium heat and cook, uncovered, stirring occasionally, until fruit is tender and tapioca has completely melted and thickened the mixture, about 15 minutes. Remove from heat and discard cinnamon stick. Can be stored in the refrigerator for up to 2 days before serving.

By Chef Jim Hanson