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Warm Fruit Compote

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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 or breakfast. It is great to serve along. However, it would be a good topping on waffles, or pancakes. You could even serve it inside a crepe. Heck, you could even serve it as a dessert and top with a scoop of vanilla ice cream

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 just substitute an extra can of pineapple. The pineapple and cherries are my favorite of this warm fruit compote.

Warm Fruit Compote | realmomkitchen.com

All you do is add in some drained canned sliced peaches, pear halves, pineapple chinks, and canned apricot halves to a slow cooker. Then pour a can or cherry pie filling over the fruit. Cover and cook on for 2 hours. That’s it! this warm fruit is now ready to serve. I love the pink color that it turns the pears!

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 | realmomkitchen.com

Warm Fruit Compote

Real Mom Kitchen

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Ingredients
  

  • 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.
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10 Comments

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