Fruit Cocktail

• 18 very ripe peaches
• 1 - 20 oz. can pineapple pieces
• 1 small jar maraschino cherries
• 2 oranges
• 3/4 cup sugar for each cup of fruit

Peel and cut peaches, add to large pot.

Drain and chop pineapple, add with maraschino cherries and cherry juice.

Peel and remove seeds from oranges. Puree pulp in blender or food processer.

Add orange and sugar to pot.

Bring to a boil, then simmer slowly until thick, about 1 hour.

Sterilize jars, add to jars, wax and seal.

Fruit Cocktail Cheesecake Cups (Unbaked)

Crumble 8 plain sweet cookies into bases of 4 glasses, cups or bowls.

Combine:

200 g softened cream cheese

150 g Greek-style yogurt
1 tsp vanilla extract
Grated zest of ½ lemon

2 tbsp superfine (caster) sugar

Spoon this mixture over cookie base in glasses.

400 g can fruit cocktail in syrup, drained.  Reserve syrup.

Spoon drained fruit over cheese mixture and drizzle with syrup.