Hot Fruit Compote
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
plums
canned, drained |
*
|
| 16 | ounces |
peaches, canned
halved, drained |
|
| 11 | ounces |
mandarin oranges
canned, drained |
|
| ½ | cup |
mandarine juice
from canned oranges |
* |
| 2 | tablespoons |
brown sugar
packed |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
plums
canned, drained |
*
|
| 462.4 | ml/g |
peaches, canned
halved, drained |
|
| 317.9 | ml/g |
mandarin oranges
canned, drained |
|
| 118 | ml |
mandarine juice
from canned oranges |
* |
| 3E+1 | ml |
brown sugar
packed |
|
| 2.5 | ml |
lemon zest
grated |
|
| 15 | ml |
butter
or margarine |
|
Directions
Preheat oven to 425℉ (220℃) (hot).
Place plums and peach halves in alternate layers in 1-quart baking dish .
Drain mandarin oranges; save liquid. Arrange orange over fruits in baking dish. Mix orange liquid, brown sugar, lemon rind, and fat. Pour over fruits. Bake 30 minutes or until fruit is heated through.
