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.
Hot Fruit Compote
- Prep Time 15 min
- Total 60 min
- Servings 10
- Ingredients 11
Ingredients
- 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
Instructions
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Step1Heat 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.
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Step2Mix 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.
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Step3Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
Nutrition
Nutrition Facts are not available for this recipe
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