Back to Baked Fruit Compote

Print Options


Card Sizes

Baked Fruit Compote Recipe

Baked Fruit Compote Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:11 servings


  • 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.

Nutritional Facts

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

Reviews for Baked Fruit Compote

Average Rating
Loading Image