TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings


  • 1 can (29 ounces) sliced peaches
  • 1 can (15 ounces) apricot halves
  • 1 tablespoon whole allspice
  • 1 to 1-1/2 teaspoons whole cloves
  • 3/4 cup packed brown sugar
  • 1/3 cup white vinegar
  • 5 cinnamon sticks (3 inches)
  • 1 can (20 ounces) pineapple chunks, drained

Nutritional Facts

1/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Drain peaches and apricots, reserving juice. Set fruit aside. Place allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the brown sugar, vinegar and reserved juice. Add spice bag and cinnamon sticks. Bring to a boil; boil for 5 minutes. Discard spice bag and cinnamon. Add the pineapple, peaches and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve warm or at room temperature. Yield: 8-10 servings.
Originally published as Spiced Fruit Compote in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p14

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