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1 large can sliced peaches
1 large can pineapple chunks
1 large can tart pie cherries (if available)
1 jar applesauce
1 lb. pitted prunes
1 lb. dried apricots
brown sugar
juice of 1 lemon



Drain all the canned fruit. Cook the prunes and apricots in the pineapple juice.

Line a 12 x 9 x 2" glass dish with applesauce and sprinkle lightly with brown sugar.

Mix together all the fruit and spoon it over the applesauce. Top with the rest of the applesauce, a bit of brown sugar, and the juice of one lemon.

Bake at 325-350 for 1 hour. Serve warm.

Note: You can add canned pears or other fruit with impunity.



Source: Doris