Its coming out my ears!

Fruit, that is! I’ve been eating a ton of it!
I eat a lot of it most days. This week I got lots of different fruits to snack on!
I bought strawberries, as I love to put them in my weetabix in the morning!
I got grapes, peaches, nectarines, mandarines, apples, melon, you see? I got tons!
And I am enjoying it all!
Sometimes I put yogurt on my fruit, and I make a fruit salad!
Its delish!
Do you like fruit? Do you eat a lot of it?

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Cherry berry cobbler

Cherry Berry Cobbler
1 (21 ounce) can cherry pie filling
1 (10 ounce) package frozen red raspberries, thawed and drained
1 teaspoon lemon juice
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/2 stick butter
In a saucepan, combine pie filling, raspberries and lemon juice. Bring to a boil over medium heat. Turn into a greased 1 quart casserole. In a bowl, mix together flour, sugar and salt. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes, or until browned and bubbly. Serve warm (not hot) alone or over ice cream.
Makes 6 servings.

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Rhubarb pineapple compote

Rhubarb Pineapple Compote
1 pound fresh rhubarb
2 cups fresh pineapple chunks
1/2 cup orange soda
1 tablespoon sugar
Nutmeg, optional
Wash rhubarb and then cut into 1 inch pieces. Place in 3 1/2 quart slow cooker. Stir in pineapple. Add soda and then sprinkle with sugar. Stir into fruit. Cover; cook on low for 4 to 6 hours, or on high for 2 hours, or until rhubarb is tender. Serve warm or chilled. If you wish, sprinkle with nutmeg before serving.
Makes 4 to 6 servings.

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Warm fruit compote

Warm Fruit Compote
2 (29 ounce) cans sliced peaches, drained
2 (29 ounce) cans pear halves, sliced and drained
1 (20 ounce) can pineapple chunks, drained
1 (15 1/4 ounce) can apricot halves, sliced and drained
1 (21 ounce) can cherry pie filling
In 5 quart slow cooker, combine peaches, pears, pineapple and apricots. Top with pie filling. Cover; cook on high for 2 to 2 1/2 hours, or until hot throughout.
Note:
Serve hot as a side dish with the main course. Or chill and serve, also as a side dish, or as dessert. Its also good as a topping for angel food cake, vanilla ice cream and frozen yogurt.
Makes 14 to 18 servings.

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Apple appeal

Apple Appeal
6 baking apples, peeled, cored and quartered
1/4 teaspoon nutmeg
2 tablespoons sugar
3/4 teaspoon Asian five-spice powder
1/4 cup apple juice
Place prepared apples in 3 quart slow cooker. In a small mixing bowl, combine all remaining ingredients. Pour into slow cooker, stirring gently to coat apples. Cover; cook on low for 4 to 5 hours, or until apples are tender as you want them. Serve the apples sliced or mashed in warm, cold or at room-temperature.
Makes 6 servings.

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Autumn punch

Autumn Punch
1 1/2 cups honey
3/4 cup lemon juice
6 whole cardamom seeds
3 (3 inch) cinnamon sticks
1 teaspoon whole allspice
1 1/2 quarts cranberry juice
5 cups apple juice
5 cups apricot nectar
3 quarts ginger ale
Crushed ice
Combine honey, lemon juice, cardamon seeds, cinnamon sticks, allspice and cloves in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Strain and discard spices. Chill. Combine chilled mixture with remaining juices and ginger ale. Serve over ice.
Makes 7 1/2 quarts.

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Caramel apples

Caramel Apples
4 large tart apples, cored
1 (14 ounce) jar caramel sauce
1/2 cup apple juice
1 teaspoon apple pie spice
Remove peel from top inch of whole apples. Place apples into 3 quart slow cooker, making sure that each one is sitting flat on the bottom of the cooker. Fill the center of each apple with one-fourth of the caramel sauce. Pour apple juice into the bottom of the cooker. Sprinkle apples with apple pie spice. Cover; cook on high for 2 to 3 hours.
Tips:
Cooking time will vary according to the size of the apples.
Makes 4 servings.

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