Hot Cherry Fruit Compote Recipe

Step 1

In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.

Things You'll Need

  • 16oz Bing cherries, well drained
  • 16oz Royal Ann cherries, drained
  • 16oz Peach slices, well drained
  • 20oz Pineapple chunks, drained
  • 11oz Mandarin orange sections
  • 1/3c Light raisins
  • 1/4c Crystallized ginger, minced
  • 1ea Grated lemon rind
  • 1/4c Butter, melted
  • 1/2c Brown sugar
  • 1ts Curry powder (optional)
  • 21oz Cherry pie filling
  • 1/4c Rum (brandy, sherry, GM)

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