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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Winter Fruit Compote Recipe

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This recipe for Baked Winter Fruit Compote is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. brown sugar
1 c. red wine, and good kind
2 1.2 c. dried apricots
1 c. pitted prunes
1 can (20 oz) pineapple chunks in juice, not drained
1 can cherry pie filling
Directions:
Directions:
Heat over to 350º. Use a 2 - 21/2 qt. casserole dish.
Dissolve sugar in wine in the casserole dish. Add all other ingredients.
Cover with foil, tightly.
Bake about an hour, until most of liquid is absorbed.
Cool, store in refrigerator. Will keep for several weeks.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is the basis for the fruit compote that we have had at Christmas for the past 6 - 8 years. Obviously I increase by doubling or more. Add what ever other fruit that you may like: peaches, or raisins, etc.
Tends to impress people, even though it is so simple!

 

 

 

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