Hot Fruit Compote Cooked In Wine Recipe


Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Butter/Margarine3 Tablespoon
 Packed brown sugar1⁄4 Cup (4 tbs)
 Cornstarch1 Tablespoon
 Dry white wine1 Cup (16 tbs)
 Canned pineapple chunks20 Ounce, drained (1 Can, Juice Packed)
 Canned peach halves16 Ounce, drained (1 Can, Juice Packed)
 Pears2 Large, cored and sliced
 Halved seeded red grapes/Green grapes / both1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1740 Calories from Fat 331

% Daily Value*

Total Fat 38 g58%

Saturated Fat 23.2 g115.8%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 112.4 mg4.7%

Total Carbohydrates 325 g108.3%

Dietary Fiber 30.4 g121.7%

Sugars 253.9 g

Protein 5 g9.7%

Vitamin A 93.9% Vitamin C 53.4%

Calcium 13.5% Iron 17.4%

*Based on a 2000 Calorie diet


For sauce, in a saucepan melt the butter or margarine.
Stir in the brown sugar and cornstarch.
Add the wine.
Cook and stir over medium heat till mixture is thickened and bubbly.
In a 2 quart casserole arrange the pineapple chunks, peach halves, pear slices, and grape halves.
Pour the sauce over fruit.
Bake, covered, in a 350° oven for 40 minutes or till heated through.