Serves: 10
Total Calories: 199
At least 1 1/4 hours or up to 24 hours before serving:
Butter a 1 1/2 -quart shallow baking dish. Place apricots, cherries, peaches, pears and pineapple in dish set aside.
In a small bowl, mix port or pineapple juice and cornstarch until smooth. Add brown sugar, nutmeg and cinnamon and stir until brown sugar is dissolved. Pour over fruit and gently stir. If making ahead, cover and refrigerate up to 24 hours.
Bake, uncovered, in a preheated 350° oven for 40 minutes. Baste. Bake 20 minutes longer or until bubbly. Stir before serving. Can be served hot, warm or at room temperature. Serve with sour cream if desired.
This Hot Spiced Fruit Compote recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.
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