There was a time when this Southern condiment/side dish was made with canned fruit. Cookbook author Nathalie Dupree and her assistant, Margaret Ann Surber, updated an old recipe by using dried fruit.

2 1/2 can pear halves, 1 1/2 can pineapple rings or chunks, 2 can peach halves or slices, 1 or 2 can apricot halves, 1 or 2 can plums (they have pits so be careful), if you can't find canned plums use ...