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Hot Fruit Compote

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  • 15 min prep time
  • 60 min total time
  • 11 ingredients
  • 10 servings
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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.

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 prunes
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

Steps

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

Nutrition Information

No nutrition information available for this recipe
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