Hot Cherry Fruit Compote Recipe

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Hot Cherry Fruit Compote Recipe

 



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Hot Cherry Fruit Compote

 

Ingredients

16 oz bing cherries, well drained
16 oz royal ann cherries, drained
16 oz peach slices, well drained
20 oz pineapple chunks, drained
11 oz mandarin orange sections
1/3 cup light raisins
1/4 cup crystallized ginger, minced
1 grated lemon rind
1/4 cup butter, melted
1/2 cup brown sugar
1 tsp curry powder (optional)
21 oz cherry pie filling
1/4 cup rum (brandy, sherry, gm)



 

Preparation

In a buttered, large glass baking dish (9 X 13 or larger), arrange
Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks,
orange sections, raisins and ginger. Sprinkle grated lemon rind over
all. Make a paste of the melted butter, brown sugar and curry powder
and distribute over the fruit. Cover with pie filling and pour rum
over all. Bake in 350F oven 45 minutes, or until hot and bubbly.
Serve hot as an accompaniment to meat or poultry, or chilled as a
dessert.

 

 

Servings: 8

 

 

 

 


 

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