This Month's Pineapple Recipe:

February 2010: Minted Fruits

1/3 cup mint-flavored apple jelly
1 tbsp. butter or margarine
1 tbsp. lemon juice
1 can (16 ounces) pear halves, drained and quartered
1 can (13 1/2 ounces) pineapple chuncks, drained


In a small saucepan, cook and stir jelly, butter and lemon juice until jelly is melted. Stir in pears and pineapple; heat through. Serve hot in small individual dishes.