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This 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.
2 cans (29 ounces each) sliced peaches, drained
2 cans (29 ounces each) pear halves, drained and sliced
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) apricot halves, drained and sliced (I just use another can of pineapple)
1 can (21 ounces) cherry pie filling
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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[…] Easy Cherry Chocolate Brownies Cake Mix Cherry Cheesecake Easy Cherry Pie Sugar Cookie Bars Cherry Chocolate Pie Mini Banana Split Trifles Patriotic Shortcake Parfaits Easy Puff Pastry Pie Cherries Jubilee Rich No Bake Cheesecakes American Flag Cake Black Forest Cheesecake Fruit Pancake Rolls Ups Warm Fruit Compote […]
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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?