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Fruit Compote

Serves: 14
Total Calories: 146

Ingredients

3 (1-pound 13-ounce) cans peaches halves or slices
2 (1-pound 4-ounce) cans pineapple chunks
1 (16-ounce) can pitted dark sweet cherries
1 lemon thick
3/4 cup brown sugar
1/2 cup sherry
1 tablespoon cloves ground
1 stick cinnamon

Directions:

Drain fruit, reserving half the juice from the peaches and the pineapple. Combine drained fruits in a large bowl. Combine reserved juices in medium saucepan. Add lemon slice, sugar, sherry and spices. Heat to boiling cover and simmer for 30 minutes. Pour hot mixture over drained fruit. Refrigerate overnight, stirring several times. Serve hot or cold.

Note: To prevent cherries from discoloring other fruit, rinse with cold water before combining with the peaches and the pineapple chunks.

Nutritional Facts:

Serves: 14
Total Calories: 146
Calories from Fat: 0

This Fruit Compote recipe is from the Current Calendars Cookbook. Download this Cookbook today.


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