Harvest Fruit Compote Recipe

Summary

CuisineCourse
MethodVegetarian

Ingredients

 Dried prunes1 Pound (1 Package)
 Dried apricots5 1⁄2 Ounce (1/2 Of A 11 Ounce Package)
 Canned pineapple chunks13 1⁄2 Ounce (1 Can, Undrained)
 Canned cherry pie filling5 Pound (1 Can)
 Water2 Cup (32 tbs)
 Dry sherry1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4303 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 0.83 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 860.1 mg35.8%

Total Carbohydrates 1079 g359.6%

Dietary Fiber 60.3 g241.3%

Sugars 297 g

Protein 24 g47.1%

Vitamin A 276.2% Vitamin C 143.2%

Calcium 53% Iron 76.7%

*Based on a 2000 Calorie diet

Directions

In 9x9x2-inch baking dish, layer prunes, apricots, and pineapple.
Combine remaining ingredients; pour over fruit.
Cover and bake at 350° for 1 1/2 hours.
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