Four-Fruit Compote
A beautiful side dish, this compote spotlights wonderful winter fruit like bananas, apples, oranges and pineapple. Of course, it can be made anytime of year. I'm sure you'll get as many smiles as I do when I bring out this refreshing salad at a potluck. —Donna Long, Searcy, Arkansas
SERVINGS
|
12-16
|
CATEGORY
|
Salads
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 can (20 ounces) pineapple chunks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/3 cup orange juice
- 1 tablespoon lemon juice
- 1 can (11 ounces) mandarin oranges, drained
- 3 to 4 unpeeled apples, chopped
- 2 to 3 bananas, sliced
DIRECTIONS
Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minutes longer. Remove from the heat; set aside.
In a large bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.