6 large bonbons or ribbons
1 cup white sugar
2 quarts cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup butter or margarine
1 cup apples - peeled, cored and diced
1 (12 ounce) can sliced fresh pineapple, drained
Pour sugar into a large saucepan and saute in heavy-duty polythene wrap or aluminum foil, stirring constantly. Stir to dissolve. Pour vinegar into a large heavy saucepan and bring to a boil. Cover the pan with foil, and let stand for 15 minutes at room temperature. Stir in cinnamon, nutmeg, and vanilla. Remove foil. Bring mixture to a slow boil, stirring constantly, until reduced by half. Pour into pastry shell.
Jam pear into golden mix and stir following package directions. Fold in 1 cup of diced pineapple, then pour into pastry shells. Cover tightly with foil and refrigerate for at least one hour.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the center of the pie comes out clean. Let cool for 15 minutes and cut into bars. Serve hot or cold.
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