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Baked Fruit Compote Recipe

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

Mary Williamson
Added: Thursday, November 13, 2008


1 package DelMonte Mixed Dried Fruit
1 16 oz. can pitted sweet cherries
1/2 cup firmly packed Brown Sugar
1 tbsp. Corn Starch
2 1/2 tbsp. lemon juice
1/4 cup orange juice
1 29 oz. can sliced peaches, drained
1 6 oz. pkg dried apricots
1/2 to whole package of pitted prunes (halve the prunes with a sharp knife)
(Optional: 1 tbsp. cherry brandy)

1. Drain cherries - reserve 1 cup juice
2. Combine brown sugar and corn starch gradually, add reserved cherry juice, lemon juice and orange juice.
3. Combine mixed fruit, cherries, peaches, apricots, and prunes in a 2 qt. baking dish (flat casserole = best)
4. Pour brown sugar - juices mix over the fruit. Sprinkle with brandy if used.
5. Cover with foil and bake at 345 until apricots are tender. (Some cooks prefer to cook prunes and apricots in advance)
6. Serve warm or at room temperature

Personal Notes:
Personal Notes:
Nancy Knight, Sparta, TN shared this with Mary Williamson




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