Fruit Filling For Japanese Fruitcake

2 T Flour 1 cn Pineapple (20 oz)*
1 Juice of 3 lemons 2 Egg yolks
1 c Sugar 1/2 c Pecans chopped

* – pineapple should be crushed & drained.

Combine all ingredients in top half of a double boiler over, not in,
simmering water and cook, stirring frequently, until mixture
thickens. It should be quite thick. Remove from heat and allow to
cool, stirring occasionally.

Yields
8 servings