3 ounces fresh pineapple
2 oranges - peeled, and sliced
2 lemons
2 large stalks celery, chopped
2 1/2 cups fresh orange juice
1 lime, juice preserved
1 cup orange juice
1 tablespoon lemon juice
2 tablespoons lime zest
1 tablespoon honey
3 tablespoons distilled white vinegar
1 cup chopped pecans
Coconut rum
Preheat oven to 350 degrees F (175 degrees C). Fill a 9x13 inch baking dish with pineapple and oranges. In a mixing bowl, strain pineapple juice and lemon juice into a cocktail glass. Put orange filling into a mixing glass and pour in pineapple juice, lemon juice, lime zest, honey, vinegar and pecans. Stir gently and pour mixture into prepared pan.
Bake in preheated oven for 45 minutes, or until fruit is tender. Serve warm with rum glaze or fruit preserves.