- 1 can (20 ounces) unsweetened pineapple chunks
- 2 cups seedless grapes
- 3 tablespoons orange marmalade
- 4 teaspoons flaked coconut
- Drain pineapple, reserving 2/3 cup juice. Combine the pineapple and grapes in a shallow 1-qt. broiler-proof dish.
- In a saucepan, combine marmalade and reserved pineapple juice; cook over medium heat until the marmalade is melted. Pour over fruit. Sprinkle with coconut.
- Broil 5-6 in. from the heat for 3 minutes or until coconut is toasted. Yield: 4 servings.
Originally published as Warm Fruit Compote in Quick Cooking March/April 1999, p8
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