Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Baked Fruit Compote




Source of Recipe


RC


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


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.

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 uncoverd about 45 minutes or until bubbly. Serve warm or cool.