Anonymous Fri Oct 07 11:34:56 2005

3 cups fresh or frozen (thawed)

unsweetened, pitted dark sweet

cherries (about

1 pound)

2 cups chopped nectarines (about

4 medium)

2 cups chopped peaches (about

3 medium)

2 cups chopped pineapple (about

1/2 medium)

2 cups strawberries, cut in half

(about

1 pint)

1/2 cup apple juice

2 teaspoons finely shredded lemon

peel

1 teaspoon vanilla

1 teaspoon honey

2-1/2 cups raspberries (about

1-1/2 pints)

Heat all ingredients except raspberries to boiling in 3-quart saucepan over medium heat; reduce heat to medium-low. Cover and cook 3 minutes; remove from heat. Stir in raspberries; cool 30 minutes. Cover and refrigerate about 4 hours or until chilled. 9 servings