Hot Fruit Compote

from Joann Haworth

Yield: 10 servings ( Serving Size: servings )
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  • 1 can (15oz.) pear halves
  • 1 can (15oz.) pinapple chunks
  • 1 can (16oz.) sliced peaches
  • 1 jar (16oz.) spiced apple rings
  • 1 can (16oz.) apricot halves
  • 1/2 cup butter
  • 2 Tbsp. flour
  • 1/2 cup sugar
  • 1 cup sherry (NOT cooking sherry)
  • 12 red marischino cherries


  1. Drain all the 5 fruit ingred. and arrange in a 13 x 9 baking dish.
  2. Melt butter in top of double boiler, add flour, sugar and sherry.
  3. Whisk together well and cook for 15 min or until mix. is slightly thickened.
  4. Pour sauce over fruit, arrange cherries on top.
  5. Bake @ 350 for 20 min, uncovered.
  6. Serve warm
December 2011

This recipe is a personal recipe added by dianedavid and has not been tested or endorsed by MyRecipes.

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