Hot Cherry Compote Recipe

Hot Cherry Compote Recipe

Ingredients:

16 ozs of cherries (Bing ); drain well
16 ozs of cherries (Royal Ann); drain well
16 ozs of sliced peaches; drain
20 ozs of pineapple (chunks); drain
11 ozs of orange (Mandarin); cut in sections
1 pc lemon; grate & use rind
1/3 c of raisins (light)
1/4 c ginger (crystallized); mince
1/4 c melted butter
1/2 c of sugar (brown)
1 tsp of powdered curry
1 can filling (21 oz cherry)
1/4 c of rum (or brandy or sherry)

Instructions:

Spread butter on a nine by thirteen inches dish (glass, and for baking). Mix all fruits and place in the dish. Grate the lemon peel and top the mixed fruits with the rind.

Melt butter then add sugar, powdered curry (optional) then pour over fruit mixture. Pour cherry pie filling then the rum.

Place in oven set at 350 degrees F and bake for about forty five minutes. Can be served hot with meat or cold and chilled (as a dessert).

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