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Fruit compote Recipe

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

Contributor:  
Contributor:  
Nancy Stewart
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 12 ounce packages pitted prunes
1 12 ounce bottle ginger ale
1 8 ounce dried apricots
1 cup golden raisin
1 cup orange juice
1 tsp minced peeled gingerroot or 1/4 tsp ground ginger
1 31/2 inch cinnamon stick
1 20 ounce can pineapple chunks
1 16 ounce an pear halves 1/2 cup light corn syrup

Directions:
Directions:
About 30 minutes before serving or a day ahead.
In a 5 quart saucepan over high heat, heat first 7 ingredients to boiling. Reduce heat to low; cover and simmer 15 minutes or until fruit is tender.
Drain pineapple chunks and pear halves. Cut each pear lengthwise in half.
To fruit mixture in pot, add pineapple, pears, and corn syrup, gently stirring with rubber spatula to mix well.
Serve warm or refrigerate to serve chilled later. Serve as an accompaniment to roast meats, or poultry.

Number Of Servings:
Number Of Servings:
makes about 9 cups
Personal Notes:
Personal Notes:
I love to serve this with roast beef at Christmas dinner.

 

 

 

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