1 (4 ounce) can sliced cherries
1 (8 ounce) can crushed pineapple
1 (6 ounce) bottle maraschino cherries
1 teaspoon lemon juice
Remove the seeds from raisins. Cut in the cherries until they are no sharp. Reserve the juice for syrup or candy syrup. Set aside.
In a blender, combine pineapple, maraschino cherries, lemon juice and crushed pineapple to make taco-size or smaller fruit dashes. Dip dashes in peanut butter so that they glaze.