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Fruit: Hot Fruit Compote




Source of Recipe


*


List of Ingredients




1 can (28-oz.) pear halves in heavy syrup
1 can (28-oz.) peach halves in heavy syrup
1 can (20-oz.) pineapple chunks in juice
1/2 cup drive apricots
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tbsps. packed brown sugar
1/4 cup brandy, if desired
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup slivered almonds, if desired

Recipe



Heat oven to 275 degrees. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.

Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.

Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

10 servings