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Baked fruit compote


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Baked fruit compote 0 Picture


  • 1/2 cup brown sugar
  • 1 cup wine
  • 16 oz dried apricot
  • 1 cup pitted prunes
  • 1 can (20 oz) pineapple chunks in juice not drainined
  • 1 can cherry pie filling


Servings 8
Preparation time 5mins
Cooking time 6mins


Step 1

1. Heat over to 350. have a 2 quart shallow baking dish.
2. Dissolve sugar in wine. Put dried and canned fruit in baking dish and add mixture and stir to mix. Cover with foil.
3. Bake 1 hour until most of liquid is absorbed. Unover, cool and transfer to a serving dish; dover and refigerate overnight.
4. Serve cold or at room temprature.

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