Hot Fruit Compote

Directions

1. 1
   Heat oven to 375.
2. 2
   Drain canned fruit, reserving syrup and juice.
3. 3
   Mix syrup and juice.
4. 4
   Cut pears and peaches into bite sized pieces.
5. 5
   Layer canned and dried fruit in 3 quart casserole or 9 x 13 baking dish.
6. 6
   Mix brown sugar and brandy, pour over fruit.
7. 7
   Pour reserved juice mixture over fruit just until fruit is covered.
8. 8
   Discard remaining juice mixture.
9. 9
   Sprinkle cinnamon, nutmeg and almonds over fruit.
10. 10
    Bake uncovered 45 minutes or until bubbly.
11. 11
    Serve warm or cool.