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Baked Fruit Compote Recipe
|Canned pineapple chunks in juice||20 Ounce, undrained (1 Can)|
|Canned apricot halves in light syrup||16 Ounce, undrained (1 Can)|
|Canned sliced peaches in light syrup||16 Ounce, drained (1 Can)|
|Canned seedless green grapes in light syrup||16 Ounce, drained (1 Can)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1259 Calories from Fat 6
% Daily Value*
Total Fat 0.77 g1.2%
Saturated Fat 0.21 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 157.7 mg6.6%
Total Carbohydrates 331 g110.3%
Dietary Fiber 18.6 g74.6%
Sugars 283.4 g
Protein 5 g9.1%
Vitamin A 164.4% Vitamin C 55%
Calcium 12.7% Iron 37.6%
*Based on a 2000 Calorie diet
Drain apricot halves, reserving 1/4 cup liquid.
Combine pineapple, apricots, peaches, and grapes in a 13x9x2-inch baking dish.
Combine reserved fruit juices, brown sugar, and next 3 ingredients in a small saucepan, stirring well.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, and pour over fruit; stir gently.
Bake, uncovered, at 375° for 25 to 30 minutes or until bubbly.