• 500 g dried fruits such as figs, prunes, apricots, cherries
• 3 firm ripe pears
• ½ fresh pineapple
• 1 tin of lycees in syrup
• 2 Tbsp mustard seeds
• ½ c brown sugar
• ¾ c dry white wine
• ½ c white wine vinegar
• 1 ½ tsp dry mustard
• 1 c water

Peel and quarter the pears, prepare the pineapple and combine with the dried fruits, sugar, mustards, wine, water and vinegar in a large bowl. Mix well and turn onto a foil lined tray. Bake in a moderate oven or hooded barbeque for about 45 minutes. Can be served hot or cold with your Christmas meats.