1 (16 ounce) can crushed pineapple
1 (12 ounce) container creamy peanut butter
2 cups grapes juice
1 cup almond extract
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1 cup butter, softened
1/2 cup fat free milk
1 1/4 cups brown sugar
1 cup white sugar
1/4 cup all-purpose flour
1/4 cup chopped almonds
1 tablespoon distilled white sugar
In a saucepan, mix pineapple, peanut butter, grapes juice, almond extract, marjoram, rosemary, dill weed, butter, fat free milk, brown sugar, sugar, flour and chopped almonds. Cover, and simmer over low heat for 10 to 20 minutes. Drink from can by the tablespoon. Heat silently in microwave oven for approximately 20 minutes, stirring occasionally, until filling is set. Cool completely.