Hot Fruit Compote

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 10

Ingredients

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 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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
221.7
% Daily Value
Total Fat
2.6g
4%
Saturated Fat
0.2g
1%
Sodium
8.8mg
0%
Total Carbohydrate
48.5g
16%
Dietary Fiber
4.1g
16%
Sugars
35.7g
Protein
2.3g
% Daily Value*:
Vitamin C
14.20%
14%
Calcium
4%
4%
Iron
7.40%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.