Fruit Compote a mixture of fruit and other ingredients is a tasty creation. It has long been loved by many but on March 1st it gains extra attention. The dish originated in France in 17th century. The French's belief that fruit cooked in sugar syrup balanced the effects of humidity on the body led to their invention of compote. Fruit compote may be made with either fresh or dried fruits.
Fruit Compote is a dish that all can afford. It is easy to prepare an inexpensive ingredients can be used. This dish is also a well known in Jewish cuisine. Make some up to serve your family and see what they think as well.
2 cans (15-1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar
1. In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.
2. Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm. Yield: 20 servings.
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