Recipe: Hot Fruit Compote (from Holly Clegg's Eating Well Through Cancer)

HOT FRUIT COMPOTE

1 (29-ounce) can light sliced peaches, drained
1 (16-ounce) can light pear halves, drained and sliced
1 (16-ounce) can light apricot halves, drained and sliced
1 (16-ounce) can pitted Bing cherries, drained
1 (20-ounce) can pineapple chunks in their own juice, drained
1/4 cup cornstarch
1 cup light brown sugar
1/2 teaspoon curry powder
6 tablespoons margarine, melted

Preheat oven to 350 degrees F.

Mix peaches, pears, apricots, cherries and pineapple chunks in a 3-quart glass baking dish.

In a small bowl, combine cornstarch, brown sugar and curry. Sprinkle over fruit. Drizzle margarine over top of dish.

Bake, covered, for 30 minutes. Uncover and bake for another 15 minutes until bubbly.

Servings: 12

Per serving:
188 calories (percent of calories from fat, 21), 1 gram protein, 38 grams carbohydrates, 2 grams fiber, 5 grams fat (no saturated), no cholesterol, 66 milligrams sodium.

Nutritional bonus points:
This compote is safe for people with compromised immune systems because it uses canned fruit. It is rich in vitamins A and C and beta carotene - all key to a healthy immune system.

Adapted from source: Eating Well Through Cancer by Holly Clegg and Gerald Miletello