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Four-Fruit Compote
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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
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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |