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Hot Fruit Compote

hot fruit compote Dessert
Hot Fruit Compote
  • Prep 15 min
  • Total 60 min
  • Servings 10

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.

Updated December 31, 2009

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

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.
 

No nutrition information available for this recipe

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