Hot cherry fruit compote
Yield: 8 servings
Ingredients:
- 16 oz Bing cherries well drained 1 ea Grated lemon rind
- 16 oz Royal Ann cherries drained 1/4 c Butter melted
- 16 oz Peach slices well drained 1/2 c Brown sugar
- 20 oz Pineapple chunks drained 1 ts Curry powder (optional)
- 11 oz Mandarin orange sections 21 oz Cherry pie filling
- 1/3 c Light raisins 1/4 c Rum (brandy sherry GM)
- 1/4 c Crystallized ginger
Instructions:
minced In a buttered large glass baking dish (9 X 13 or larger) arrange Bing cherries Royal Ann cherries peach sliced pineapple chunks orange sections raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes or until hot and bubbly. Serve hot as an accompaniment to meat or poultry or chilled as a dessert.
