Pear and Grape Compote

One 8 oz can pineapple chunks or tidbits, packed in juice water

One 3 in cinnamon stick

2 whole allspice

2 Anjou or Bosc pears, cored and sliced

2 cups red, green or blue/black California grapes, halved and seeded if necessary

1 Papaya, pared, seeded and cut into chunks

4 oz ginger ale

Drain pineapple, reserve liquid. Add water to reserved liquid to equal 3/4 cup. Add cinnamon and allspice to liquid; bring to boil, reduce heat and simmer 15 minutes, Combine all fruits; pour hot liquid over mixture. Cool at room temperature; gently, stir occasionally. Just before serving add ginger ale; serve in individual dishes.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana