Hot Fruit Compote II

Name: Hot Fruit Compote II
Ingredients: 8 soft coconut macaroons or 7 ounces coconut; 1 (15 1/4 ounce) can pineapple chunks, drained; 1 (15 ounce) can apple rings, spiced, drained; 1 (17 ounce) can apricot halves, drained; 1 (16 ounce) can pear halves in natural juice, drained; 12 cup butter; 2 tablespoons all-purpose flour; 1 cup sherry wine (You can substitute brandy flavoring and use less); 12 cup sugar; 12 maraschino cherries

10 ingredients

8 steps

Ingredients

8 soft coconut macaroons or 7 ounces coconut
1 (15 1/4 ounce) can pineapple chunks, drained
1 (15 ounce) can apple rings, spiced, drained
1 (17 ounce) can apricot halves, drained
1 (16 ounce) can pear halves in natural juice, drained
12 cup butter
2 tablespoons all-purpose flour
1 cup sherry wine (You can substitute brandy flavoring and use less)
12 cup sugar
12 maraschino cherries

Directions

1

Preheat oven to 350 degrees.
2

Crumble macaroons onto a shallow cookie sheet and toast for 3-4 minutes, till lightly toasted, stir occasionally.
3

Place coconut in the bottom of a casserole dish.
4

Layer fruits as listed.
5

Melt butter, sugar, flour and sherry/brandy in a small saucepan, cook till thickened.
6

Pour over the fruit.
7

Arrange cherries on top.
8

Bake at 350 degrees for 35-45 minutes, till bubbly.