Four-Fruit Compote

Directions

1. 1
   Drain pineapple, reserving 3/4 cup juice.
2. 2
   In a saucepan, combine sugar and cornstarch.
3. 3
   Add pineapple juice, orange juice and lemon juice.
4. 4
   Cook and stir over medium heat until thickened and bubbly.
5. 5
   Cook and stir 1 minute longer.
6. 6
   Remove from the heat; set aside.
7. 7
   In a bowl, combine pineapple chunks, oranges, apples and bananas.
8. 8
   Pour warm sauce over the fruit; stir gently to coat.
9. 9
   Cover and refrigerate.
10. 10
    Yields 12 to 16 servings.