Hot cherry fruit compote
Yield: 8 Servings
Ingredients:
- 16 oz Bing cherries well drained
- 16 oz Royal Ann cherries drained
- 16 oz Peach slices well drained
- 20 oz Pineapple chunks drained
- 11 oz Mandarin orange sections
- 1/3 c Light raisins
- 1/4 c Crystallized ginger minced
- 1 Grated lemon rind
- 1/4 c Butter melted
- 1/2 c Brown sugar
- 1 ts Curry powder (optional)
- 21 oz Cherry pie filling
- 1/4 c Rum (brandy
Instructions:
sherry GM) 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.
