Chocolate-Dipped Glazed Fruits

1 pound assorted glazed fruits, such as pineapple,
    peaches, pears, apricots and/or maraschino
    cherries with stems
1 (12 ounce) package semisweet chocolate chips
2 tablespoons solid vegetable shortening

Line cookie sheet with sheet of greased wax paper or foil; set aside.

Cut glazed fruit, if large, into chunks; leave smaller pieces, like maraschino cherries, whole. In top of double boiler over simmering water, melt chocolate and shortening, stirring frequently until blended and smooth. Remove double boiler from heat, but keep top portion of pan over hot water.

To dip fruits: Hold maraschino cherries by stems; spear other fruits, one at a time, on fork. Dip fruits into chocolate to cover only bottom halves. Place fruits as they are dipped on prepared cookie sheet; let stand 15 to 20 minutes until chocolate is set. Store in tightly covered containers, with wax paper between layers, in refrigerator up to 5 days.

Makes about 1 pound.

Candied Fruit Fancies:
Prepare Chocolate-Dipped Glazed Fruits, as directed, substituting 1 pound candied orange halves and/or glazed pears for assorted glazed fruits, and 12 ounces white chocolate, coarsely chopped, about 2 cups, for semisweet chocolate chips. Store as directed.