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| Grandma Felsch About 1959 |
1 quart each of pears, peaches, apricots, and cherries (do not drain)
1 cup raisins
1/2 cup white rice, raw
2 cups water
1 stick or 1 tsp cinnamon
(1/2 cup lemon juice if using commercially canned fruit)
1 lemon sliced thin
Combine and simmer for 1 - 2 hours. Serve warm.
Grandma Felsch liked to serve this with fresh whole wheat bread and sharp cheese. If I use brown rice, I precook it and use 1 cup cooked rice and delete the water. (My fruit is canned without alot of sugar, so the lemon juice makes it too tart.) I like to add cranberries(fresh or frozen) and a little orange zest.
Grandma Felsch was born in Utah, but both of her parents came from Denmark.
