Hot Fruit Compote

8 ingredients
9 steps

Ingredients

  • 8 soft coconut macaroons
  • 1 (16 oz.) can sliced peaches
  • 1 (15 1/4 oz.) can pineapple chunks
  • 1 (17 oz.) can apricot halves
  • 1 (16 oz.) can pear halves
  • 1 (21 oz.) can cherry pie filling
  • 1/2 c. pineapple juice
  • 1 (16 1/2 oz.) can pitted dark sweet cherries

Directions

  1. 1
    DRAIN ALL FRUITS.
  2. 2
    Crumble macaroon in a shallow pan..
  3. 3
    Bake at 400° for 3 to 4 minutes or until lightly toasted, stirring constantly.
  4. 4
    Cool.
  5. 5
    Sprinkle 1/2 of macaroons in a 2 1/2 quart casserole.
  6. 6
    Layer remaining ingredients in order given.
  7. 7
    Sprinkle on remaining macaroons.
  8. 8
    Cover and refrigerate for 8 hours or overnight.
  9. 9
    Remove from refrigerator; let stand for 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly. Serves 8 to 10.

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