Baked Fruit Compote Recipe
Ingredients
| Pineapple chunks | 1 Can (10oz), undrained | |
| Apricot | 1 Can (10oz), undrained | |
| Peaches | 1 Can (10oz), drained | |
| Seedless green grapes | 1 Can (10oz), drained | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon cornstarch | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
Directions
Drain pineapple, reserving 1/2 cup juice.
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.
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.
Chef
