This can be eaten by itself or as a fruity topping.

1. Drain and reserve juice from canned pineapple. Dry slices with a cloth or paper towel.

2. Combine juice, sugar, and corn syrup in a large stockpot. Stir and bring to a boil.

3. Add fruit, but do not crowd it. Simmer until fruit is transparent. Lift pineapple from syrup.

4. Drain on wire cake racks until thoroughly dry. Place between waxed paper and store in a container with a tight-fitting lid.

• MAKES 31/2 CUPS

• INGREDIENTS

• 3 ½ cups sliced canned

• pineapple

• 2 cups granulated sugar

• 1/3 cup light corn syrup