Four-Fruit Compote

By 1For_Him

Ingredients

• 1 * 1 can (20 ounces) pineapple chunks
• 1/2 * 1/2 cup sugar
• 2 * 2 tablespoons cornstarch
• 1/3 * 1/3 cup orange juice
• 1 * 1 tablespoon lemon juice
• 1 * 1 can (11 ounces) mandarin oranges, drained
• 3 to 4 * 3 to 4 medium apples, chopped
• 2 to 3 * 2 to 3 medium bananas, sliced

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

* Prep: 15 min. + chilling

* Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the pineapple, orange and lemon juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.
* In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.


Nutrition Facts: 1 serving (1 cup) equals 89 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein.

Four-Fruit Compote published in Taste of Home February/March 1994, p39