John Froehlich Bourbon Compote

By shirl1_

A delicious side dish created by Mr. Froehlich who was culinary director for Limestone Dinner Theater located in Cockeysville, Md. Goes great with Turkey
at Thanksgiving.

Ingredients

• 2 large cans of fruit for salads (not fruit cocktail)
• 1/2 box of brown sugar
• 1 box coconut cookies, crumbled
• 1 tab. ground cinnamon
• 1/4 tsp nutmeg
• 1/2 pint bourbon
• 1/4 cup fruit juice
• 1/4 pound butter

Preparation

Step 1

Melt butter in baking dish. Divide fruit into three parts and divide cookies into two parts. Starting with fruit alternate layers with cookies. Cover the top layer of fruit with brown sugar, cinnamon and nutmeg.

Bake 3/4 of an hour at 350 degrees Fahrenheit. serve hot.