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Hot Fruit Compote Recipe

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This recipe for Hot Fruit Compote, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wylodine Turney
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 soft coconut macaroons
1 (16 oz) can pitted dark sweet cherries, drained
1 (16 oz) can sliced peaches, drained
1 (15 oz) can pineapple chunks, drained
1 (17 oz) can apricot halves, drained
1 (16 oz) can pear halves, drained
1 can cherry pie filling
1/2 cup brandy

Directions:
Directions:
Crumble macaroons in shallow pan. Bake at 400 for 3 - 4 minutes until lightly toasted, stirring. Sprinkle half of macaroons in 2 1/2 quart casserole dish. Layer remaining ingredients in order given. Sprinkle remaining macaroons over and refrigerate 8 hours or overnight. Remove from refrigerator for 30 minutes then bake uncovered at 350 for 30 - 40 minutes or until bubbly.

 

 

 

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