Warm Fruit Compote

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.

• 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

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• Author: Laura

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Ingredients

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• 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

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Instructions

1. 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.

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