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Hot Cherry Fruit Compote

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Submitted by aslaug

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

16 462.4
OUNCES ML/G BING CHERRIES
well drained *
16 462.4
OUNCES ML/G CHERRIES
royal ann cherries, drained
16 462.4
OUNCES ML/G PEACH SLICES, CANNED
well drained *
20 578
OUNCES ML/G PINEAPPLE CHUNKS
drained
11 317.9
OUNCES ML/G MANDARIN ORANGES
sections
79
¼ 59
1 1
EACH EACH LEMON ZEST
grated *
¼ 59
CUP ML BUTTER
melted
½ 118
CUP ML BROWN SUGAR *
1 5
TEASPOON ML CURRY POWDER
optional
21 606.9
OUNCES ML/G CHERRY PIE FILLING
¼ 59
CUP ML RUM *

Directions

In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger.

Sprinkle grated lemon rind over all.

Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit.

Cover with pie filling and pour rum over all.

Bake in 350℉ (180℃) F oven 45 minutes, or until hot and bubbly.

Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 224 25% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 56mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 12% Vitamin C 32%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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