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Baked Fruit Compote

Add a fancy touch to canned fruit with a splash of Madeira wine. This dish brightens any cold-weather gathering. Mix and match canned fruits to suit your family’s tastes. —Myrt Pfannkuche, Pell City, Alabama
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    11 servings

Ingredients

  • 1 can (29 ounces) sliced peaches, drained
  • 1 can (20 ounces) pineapple chunks, drained
  • 2 cans (8 ounces each) grapefruit sections, drained
  • 1 can (15-1/4 ounces) sliced pears, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup pitted dried plums (prunes)
  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup Madeira wine, optional
  • Fresh mint leaves, optional

Directions

  • Preheat oven to 350°. In a 13x9-in. baking dish, combine first 6 ingredients.
  • In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat.
  • Bake, uncovered, until heated through, 20-25 minutes. Garnish with mint if desired.
Nutrition Facts
3/4 cup: 257 calories, 8g fat (5g saturated fat), 22mg cholesterol, 75mg sodium, 46g carbohydrate (39g sugars, 2g fiber), 1g protein.

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  • mkmillage
    Nov 10, 2012

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