Hot Fruit Compote Recipe
Ingredients
| 8 soft coconut macaroons | ||
| Sweet cherries | 1 Can (10oz), drained | |
| Peaches | 1 Can (10oz), drained | |
| Pineapple chunks | 1 Can (10oz), drained | |
| Apricot | 1 Can (10oz), drained | |
| Pear | 1 Can (10oz), drained | |
| Pie filling | 1 Can (10oz) | |
| Brandy | 1/2 Cup (16 tbs) | |
Directions
Crumble macaroons in a shallow pan.
Bake at 400° for 3 to 4 minutes or until lightly toasted, stirring occasionally; cool.
Sprinkle half of macaroons in a 2 1/2-quart casserole.
Layer remaining ingredients in order given.
Sprinkle on remaining macaroons, cover and refrigerate 8 hours or overnight.
Remove fruit from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly.
Bake at 400° for 3 to 4 minutes or until lightly toasted, stirring occasionally; cool.
Sprinkle half of macaroons in a 2 1/2-quart casserole.
Layer remaining ingredients in order given.
Sprinkle on remaining macaroons, cover and refrigerate 8 hours or overnight.
Remove fruit from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly.
Chef
