"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Japanese Fruit Cake Filling Recipe

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This recipe for Japanese Fruit Cake Filling, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Huiet Satterwhite
Added: Monday, October 17, 2005


2/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 16 ounce can crushed pineapple, drained and syrup reserved
1 tablespoon butter
2 tablespoons grated orange peel
1/4 cup fresh orange juice
2 tablespoons lemon juice
1 1/2 cups fresh or packaged grated coconut
1/2 cup chopped pecans

Combine sugar, salt and cornstarch in saucepan. Stir in 3/4 cup reserved pineapple syrup. Bring to a boil over low heat, stirrin constantly, until thickened; cook for 1 minute. Remove from heat.
Blend in butter, orange peel and juice and lemon juice. Cool. Stir in coconut, pineapple and pecans




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