Baked Fruit Compote Recipe
Baked Fruit Compote Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Preheat oven to 350°. In a 13x9-in. baking dish, combine first six ingredients.
In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat.
Bake, uncovered, 20-25 minutes or until heated through. Garnish with mint if desired. Yield: 11 servings.
Originally published as Baked Fruit Compote in Simple & Delicious December/January 2011, p69

Nutritional Facts

3/4 cup: 257 calories, 8g fat (5g saturated fat), 22mg cholesterol, 75mg sodium, 46g carbohydrate (39g sugars, 2g fiber), 1g protein.

  • 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
  1. Preheat oven to 350°. In a 13x9-in. baking dish, combine first six ingredients.
  2. In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat.
  3. Bake, uncovered, 20-25 minutes or until heated through. Garnish with mint if desired. Yield: 11 servings.
Originally published as Baked Fruit Compote in Simple & Delicious December/January 2011, p69

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