Hot cherry fruit compote
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Bing cherries, well drained |
| 16 | ounces | Royal Ann cherries, drained |
| 16 | ounces | Peach slices, well drained |
| 20 | ounces | Pineapple chunks, drained |
| 11 | ounces | Mandarin orange sections |
| ⅓ | cup | Light raisins |
| ¼ | cup | Crystallized ginger, minced |
| 1 | each | Grated lemon rind |
| ¼ | cup | Butter, melted |
| ½ | cup | Brown sugar |
| 1 | teaspoon | Curry powder (optional) |
| 21 | ounces | Cherry pie filling |
| ¼ | cup | Rum (brandy, sherry, GM) |
Directions
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. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly.
Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.