Fruit Compote

8 ingredients
7 steps

Ingredients

  • 6 to 8 macaroons, crumbled
  • 1 can Bing cherries, drained
  • 1 can sliced peaches, drained
  • 1 (20 oz.) can chunk pineapple, drained
  • 1 can apricots, sliced and drained
  • 1 can pears, sliced and drained
  • 1 can cherry pie filling
  • 1/2 c. brandy

Directions

  1. 1
    Toast macaroons for 4 minutes in 400° oven.
  2. 2
    Place 1/2 of the macaroons on the bottom of 2 1/2-quart casserole dish.
  3. 3
    Layer fruit in order given.
  4. 4
    Top with remaining macaroons.
  5. 5
    Refrigerate, covered, for 8 hours or overnight.
  6. 6
    Bake at 400°, uncovered, for 35 to 40 minutes, until mixture bubbles.
  7. 7
    May be served with ice cream, pound cake or plain.

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