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Hot Fruit Compote II




Source of Recipe


Joyce M.


Recipe Introduction


“This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time.” "Great for a large brunch gathering during the holidays!"


List of Ingredients




2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar


Recipe



In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.



Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.


Yield: 20 servings.