Hot Sherried Fruit Compote Recipe


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Peaches/16-ounce can peach halves, drained4 Medium, halved, pitted, and peeled
 Pears/16-ounce can pear halves, drained4 Medium, cored, peeled, and halved
 Apricots/16-ounce can apricot halves, drained10 Medium, halved, pitted, and peeled
 Fresh pineapple/Canned sliced pineapple, drained8 Ounce, peeled, cored, and sliced
 Butter/Margarine1⁄2 Cup (8 tbs)
 All purpose flour2 Tablespoon
 Cream sherry1⁄2 Cup (8 tbs)
 Light brown sugar3⁄4 Cup (12 tbs), divided
 Chopped pecans1⁄4 Cup (4 tbs)
 Flaked coconut1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 526 Calories from Fat 207

% Daily Value*

Total Fat 24 g36.9%

Saturated Fat 14 g70.2%

Trans Fat 0 g

Cholesterol 40.3 mg

Sodium 9 mg0.4%

Total Carbohydrates 77 g25.6%

Dietary Fiber 9.2 g36.6%

Sugars 59 g

Protein 4 g8.8%

Vitamin A 49.2% Vitamin C 63.9%

Calcium 4.5% Iron 8.5%

*Based on a 2000 Calorie diet


1) Preheat the oven to 350°.
2) Use a buttered 2-quart baking dish to arrange fruit in layers.

3) In a 1-quart saucepan, melt butter over medium heat.
4) Add flour, one tablespoon at a time, stirring well after each addition.
5) Pour in sherry and 1/2 cup of the brown sugar.
6) Bring the liquid to boil by constant stirring.
7) Pour the sherry mixture over fruit.
8) Sprinkle in remaining brown sugar and the pecans.
9) Add coconut on top.
10) Allow cooling.
11) Cover with a lid and chill for overnight.
12) Uncover and place inside the oven.
13) Bake for 30 minutes.

14) Serve the compote by garnishing with honey, if you wish.