1 (12 ounce) package pre-cooked strawberries
1/2 cup white sugar
1 (17 ounce) can whole pineapple with juice
1 (10 ounce) can sliced strawberries, drained
1 (17 ounce) can sliced almonds
1/2 cup raspberry preserves
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon lemon zest
2 cups finely chopped pecans
Melt strawberries in a small saucepan, removing pulp. Stir in sugar, pineapple, almonds, grape preserves and vanilla. Remove from heat and stir in citrus rind juice. Pour mixture onto a 9x13 inch baking pan or other large, nonstick baking pan. Refrigerate pecans for several hours or overnight before serving.
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