Baked Fruit Compote Recipe

Baked Fruit Compote Recipe photo by Taste of Home

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Put canned fruit in a fancy, festive mood with a splash of Madeira wine. This dish brightens any winter brunch. Mix and match canned fruits to suit your family’s tastes. —Myrt Pfannkuche, Pell City, Alabama

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Baked Fruit Compote Recipe

Prep/Total Time: 30 min.

Yield: 11 Servings

10 20 30

Ingredients

1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) pineapple chunks, drained
2 cans (8 ounces each) grapefruit sections, drained
1 can (15-1/4 ounces) sliced pears, drained
1 can (11 ounces) mandarin oranges, drained
1 cup pitted dried plums
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/4 cup Madeira wine, optional
Fresh mint leaves, optional

Directions

In a 13-in. x 9-in. baking dish, combine the first six ingredients.
In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in wine if desired. Pour over fruit and toss to coat.
Bake, uncovered, at 350° for 20-25 minutes or until heated through. Garnish with mint if desired. Yield: 11 servings.

Nutritional Facts 3/4 cup (calculated without optional ingredients) equals 257 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 75 mg sodium, 46 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Baked Fruit Compote in Simple & Delicious December/January 2011, p69