Serves 8

Prep time 5 min.

Cook time 10 min.


1 cup (4oz.ea.) chopped pecans

⅓ cup butter

24 gingersnap cookies, coarsely crushed

1 can (20oz.) Del Monte® Pineapple Tidbits or Chunks, not drained

1 can (15.25oz.) Del Monte® Sliced Cling Peaches in Heavy Syrup, drained

1 can (15.25oz.) Del Monte® Sliced Pears in Heavy Syrup, drained

½ cup dried cranberries [or raisins]

⅓ cup sugar

2 Tbsps. cornstarch

salt, optional

½ tsp. vanilla extract, optional


  1. Heat a large skillet over medium-high heat. Add pecans and cook 2 to 3 minutes or until lightly browned, stirring frequently. Add butter and stir until melted. Remove from heat; stir in cookie crumbs until well coated and set aside.

  2. Combine pineapple, peaches, pears, cranberries, sugar, cornstarch, and salt to taste, if desired, in same skillet. Bring to a full boil over medium-high heat. Boil 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in vanilla, if desired, and sprinkle evenly with cookie mixture. Serve immediately or at room temperature.

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