Skip to Content

Hot Fruit Compote

  • Save Recipe
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 15 min
  • Total 60 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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 Dec 31, 2009


  • 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


  • 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 Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved