Contest-Winning Hot Fruit Compote
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 20 servings.
“This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time,” notes Joyce Moynihan in Lakeville, Minnesota.
Ingredients
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2 cans (15-1/4 ounces each) sliced pears, drained
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1 can (29 ounces) sliced peaches, drained
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1 can (20 ounces) unsweetened pineapple chunks, drained
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1 package (20 ounces) pitted dried plums (prunes)
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1 jar (16 ounces) unsweetened applesauce
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1 can (21 ounces) cherry pie filling
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1/4 cup packed brown sugar
Directions
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1.
In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.
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2.
Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts
1/2 cup: 193 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 47g carbohydrate (35g sugars, 3g fiber), 1g protein.
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