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Hot Fruit Compote
can (28 ounces) pear halves in heavy syrup
can (28 ounces) peach halves in heavy syrup
can (20 ounces) pineapple chunks in juice
cup dried apricots
cup dried prunes
cup dried cherries or raisins
tablespoons packed brown sugar
cup brandy, if desired
teaspoon ground cinnamon
teaspoon ground nutmeg
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 uncovered about 45 minutes or until bubbly. Serve warm or cool.
No nutrition information available for this recipe.
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