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This Warm Fruit Compote recipe is a great way to spruce up canned fruit. It’s especially good served during the cold winter season and would be great served at a holiday brunch. This recipe comes from a Taste of Home magazine I got years ago. It’s so simple to make. I usually don’t buy canned apricots, so I substitute an extra can of pineapple. The pineapple and cherries are my favorite.
Here is what you need to make the
Warm Fruit Compote
- CANNED SLICED PEACHES
- CANNED PEAR HALVES
- CHERRY PIE FILLING
- CANNED PINEAPPLE CHUNKS
- CANNED APRICOT HALVES (I JUST USE ANOTHER CAN OF PINEAPPLE)
Warm Fruit Compote
Ingredients
Scale
- 2 (29 oz each) cans sliced peaches, drained
- 2 (29 oz each) cans pear halves, drained and sliced
- 1 (20 oz) can pineapple chunks, drained
- 1 (15-1/4 oz) can apricot halves, drained and sliced (I just use another can of pineapple)
- 1 (21 oz) can cherry pie filling
Instructions
- In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon. Yield: 14-18 servings.
10 comments
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[…] Warm Fruit Compote – a yummy and warm way to jazz up canned fruit. […]
[…] Warm Fruit Compote – a yummy and warm way to jazz up canned fruit. […]
Ok, I just reread the post and saw it is a brunch recipe!
Ok, I just reread the post and saw it is a brunch recipe!
This looks so delicious – I love warm fruit. Do you serve it with your meal or as dessert?
This looks so delicious – I love warm fruit. Do you serve it with your meal or as dessert?