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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. MORE+ LESS-

By Betty Crocker Kitchens

December 31, 2009

Ingredients

can (28 ounces) pear halves in heavy syrup

can (28 ounces) peach halves in heavy syrup

can (20 ounces) pineapple chunks in juice

1/2

cup dried apricots

1/2

cup dried prunes

1/2

cup dried cherries or raisins

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

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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.