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Hot Fruit Compote




Source of Recipe


Betty Crocker Holiday






Recipe Introduction


This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.





List of Ingredients



• 1 can (28 ounces) pear halves in heavy syrup
  
• 1 can (28 ounces) peach halves in heavy syrup
  
• 1 can (20 ounces) pineapple chunks in juice
  
• 1/2 cup dried apricots
  
• 1/2 cup dried pruines
  
• 1/2 cup dried cherries or raisins
  
• 2 tablespoons packed brown sugar
  
• 1/4 cup brandy, if desired
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 1/2 cup slivered almonds, if desired
  






Instructions



1. Heat oven to 375. 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.
   
2. 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.
   
3. Bake uncoverd about 45 minutes or until bubbly. Serve warm or cool.
   






Final Comments


10 servings.