Recipe: Hot Fruit Compote (4)

FRUIT COMPOTE (WITH LEMON RIND)

12 oz. dried apricots
1 (1 lb.) can cherries
1 (1 lb.) can sliced peaches, drained
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 cup lemon juice

Combine all ingredients in a saucepan, using only juice from cherries.

Simmer for 1 1/2 hours over low heat.

May serve warm or cold. Great with ham.

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FRUIT COMPOTE (WITH COCONUT AND PECANS)

1 (16 oz.) can each pears, apricots, peaches, well drained
1 (8 oz.) can crushed pineapple, drained
1 cup flaked coconut (optional)
1 cup broken pecans (optional)
1/2 cup dark brown sugar
whole pecans or maraschino cherries
sour cream or whipped cream (to serve)

Combine fruits, coconut, and the broken pecans. Place in 13x9-inch Pyrex baking dish.

Sprinkle with dark brown sugar. Top with whole pecans and/or maraschino cherries.

Bake at 350 degrees for 30 to 45 minutes.

Serve with a dollop of commercial sour cream or whipped cream.

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FRUIT COMPOTE (USING CHERRY PIE FILLING)

1 (29 oz.) can peaches, drained
1 (30 oz.) can apricots, drained
1 (20 oz.) can pineapple, drained
1 (29 oz.) can pears, drained
1 (10 oz.) box prunes
1 (21 oz.) can cherry pie filling
1/2 cup sherry (optional)
Almonds

Preheat oven to 350 degrees F.

Mix fruit, prunes, pie filling, and sherry. Put in 13x9-inch baking dish. Top with almonds.

Bake at 350 degrees for 20 minutes.

Great hot or cold. Can be made in advance. Use for luncheon buffet side dish or dessert.

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HOT FRUIT COMPOTE (WITH MACAROONS)

12 dried macaroons, crumbled
4 cans drained fruits (peaches, apricots, pears, cherries, pineapple)
1/2 cup slivered almonds
1/4 cup brown sugar
1/2 cup sherry
1/4 cup melted butter

Preheat oven to 350 degrees F. Butter a 2 1/2 quart casserole dish.

Layer bottom with some macaroons, then alternate fruit and macaroons in layers; finish with macaroons on top. Sprinkle almonds, then sugar and sherry and butter on top.

Bake at 350 degrees for 30 minutes uncovered.

Serve hot. Great with turkey, pork, chicken and pot roast.

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Hello Hope,

I don't know if the first recipe originated from Corningware, but if not maybe someone else will have the exact recipe to share. I added in the variations just because they look interesting!

Happy Holiday Cooking,

Betsy at Recipelink.com