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2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
1/3 cup water
1 teaspoon dried rosemary, crushed
1 cup sugar
cup orange juice
2 large seedless oranges,
peeled, sliced, and halved
2 large ripe pears,
cored and sliced very thin*
2 medium carambolas (star fruit), sliced,
or of a large pineapple, peeled, cored, sliced, and cut into wedges
1 kiwifruit, peeled and sliced

For coulis, combine CAPE BLANCO CRANBERRIES, water, and rosemary in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or till berries just begin to pop. Remove from heat; stir in sugar and orange juice. When cool, press mixture through sieve. Discard skins. Cover and refrigerate coulis till thoroughly chilled. (Mixture thickens slightly as it chills.) Arrange fruit on six dessert plates. Drizzle a scant cup of the coulis over fruit. Makes 6 servings. Use a vegetable peeler or very sharp knife to slice the pears thinly. Brush pears with lemon or orange juice to stop browning.

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