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Winter Fruit Compotes

Falling fruits for Winter Fruit Compotes

These warm fruit recipes are exceptionally good Winter Fruit Compotes. They are simple to prepare and a tasty way to get your fruit when fresh fruit is not plentiful.

The warm fruit compotes go well served with pork, chicken or turkey.

These compotes also help stretch a meal when guests pop in unexpectedly.

These technically do not fall under the category of salads, but they are delicious and leave you NO excuses not to eat your fruit in the colder months!

Warm Fruit Compote

Using a 9 x 13-inch baking pan (unless transporting, then use a large oven proof casserole) layer the following ingredients:

1 jar prepared applesauce
1 can of cherry pie filling
1 pound, 3 ounce can sliced peaches
1 pound, 3 ounce can sliced pears
1 pound, 3 ounce can of apricot halves, well drained
1 pound, 3 ounce can chunk pineapple
10 pitted prunes

Top with a mixture of 1/2 -cup brown sugar, a generous amount of cinnamon and enough brandy or sherry to make mixture well moistened. Be generous - especially if it is the holidays! Bake at 350-degrees for approximately one hour or until fruit is bubbling in the center. You can speed it up in a microwave on high power.

Hot Fruit Compote

1 can (12 ounce) frozen orange juice concentrate, thawed
2 tablespoons cornstarch
2 pounds apples, peeled and sliced
1 can (8 ounces) pineapple chunks, drained
1 can (16-1/2 ounces) pitted Bing cherries , drained
1-1/2 cups fresh or frozen cranberries
1 package (6 ounces) dried apricots, cooked and drained
1/4 cup apple juice

In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a three-quart casserole coated with nonstick cooking spray. Pour apple juice over all. Cover and bake at 350-degrees, 50 to 60 minutes or until compote is bubbling and hot. Recipe yields 12 servings.

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