Hot Cherry Fruit Compote

Name: Hot Cherry Fruit Compote
Ingredients: 16 ounces bing cherries well drained; 16 ounces cherries Royal Ann, drained; 16 ounces peach slices well drained; 20 ounces pineapple chunks drained; 11 ounces mandarin orange sections; raisins cup Light; 1/4 cup crystallized ginger minced; 1 grated lemon rind; 1/4 cup butter melted; 1/2 cup brown sugar; 1 teaspoon curry powder optional; 21 ounces cherry pie filling; 1/4 cup rum brandy, sherry, GM

13 ingredients

6 steps

Ingredients

16 ounces bing cherries well drained
16 ounces cherries Royal Ann, drained
16 ounces peach slices well drained
20 ounces pineapple chunks drained
11 ounces mandarin orange sections
raisins cup Light
1/4 cup crystallized ginger minced
1 grated lemon rind
1/4 cup butter melted
1/2 cup brown sugar
1 teaspoon curry powder optional
21 ounces cherry pie filling
1/4 cup rum brandy, sherry, GM

Directions

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.
2

Sprinkle grated lemon rind over all.
3

Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit.
4

Cover with pie filling and pour rum over all.
5

Bake in 350F oven 45 minutes, or until hot and bubbly.
6

Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.