Hot Sherried Fruit Compote Recipe
Ingredients
| 4 medium peaches, halved, pitted, and peeled, or 1 16-ounce can peach halves, drained | ||
| 4 medium pears, cored, peeled, and halved, or 1 16-ounce can pear halves, drained | ||
| 10 medium apricots, halved, pitted, and peeled, or 1 16-ounce can apricot halves, drained | ||
| 8 ounces fresh pineapple, peeled, cored, and sliced, or 1 8-ounce can sliced pineapple, drained | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| 1/2 cup cream sherry | ||
| Light brown sugar | 3/4 Cup (16 tbs), divided | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 350°.
2) Use a buttered 2-quart baking dish to arrange fruit in layers.
MAKING
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.
SERVING
14) Serve the compote by garnishing with honey, if you wish.
1) Preheat the oven to 350°.
2) Use a buttered 2-quart baking dish to arrange fruit in layers.
MAKING
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.
SERVING
14) Serve the compote by garnishing with honey, if you wish.
Chef
