Title: Cointreau Fruit
Categories: Sauce
Yield: 8 Servings

3 Apples; peeled and chopped
3 Pears; peeled and chopped
2 Oranges; sections of,
-Mandarin or Navel
1 c Chopped dates
1 c Raisins
1/2 c White wine
1/4 c Sugar
1/2 Lemon; juice of
2 tb Cointreau liqueur
Bananas; sliced (optional)

Chop and peel all fruit. Combine wine, sugar and lemon juice and pour over
fruit. Add 2 Tablespoons Cointreau liqueur. Let stand for several hours or
overnight. Delicious accompaniment to any dish, especially chicken. Serve
in compotes or ramekins. Yield: 8 servings.

SUSAN K. SCHALLHORN (MRS. TOM)

LET STAND OVERNIGHT

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.