FRUIT COMPOTE

By darylsueb

Ingredients

• 2 cans pears
• 2 cans sliced peaches
• 1 can pineapple chunks
• 1 can apricots
• 1 box pitted prunes
• 1 can cherries for pie
• coconut
• slivered almonds
• 1 cup cherry wine
• 1 tablespoon corn starch

Preparation

Step 1

Drain fruit. Reserve the juice. Arrange fruit in a 3 quart pyrex dish. Add nuts and cherries. Add wine. Sprinkle with the coconut. Add some juice and the cornstarch. Bake at 350 for one hour. Serve hot or cold. Delicious over vanilla ice cream.