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Contest-Winning Hot Fruit Compote

“This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time,” notes Joyce Moynihan in Lakeville, Minnesota.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    20 servings


  • 2 cans (15-1/4 ounces each) sliced pears, drained
  • 1 can (29 ounces) sliced peaches, drained
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1 package (20 ounces) pitted dried plums (prunes)
  • 1 jar (16 ounces) unsweetened applesauce
  • 1 can (21 ounces) cherry pie filling
  • 1/4 cup packed brown sugar


  • In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.
  • Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts
1/2 cup: 193 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 47g carbohydrate (35g sugars, 3g fiber), 1g protein.

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Average Rating:
  • GStaelens
    Apr 6, 2015

    Great for brunch or a dessert

  • glogrizzle
    Mar 23, 2014

    I tripled this recipe for a large church function, and people were asking for the recipe-I cooked mine in a large roaster pan slowly for 3 hours- it was pure heaven-did add a large tablespoon of Mexican vanilla- people were putting it over their ice cream- a real keeper!!!!

  • kedunham
    Nov 12, 2010

    No comment left

  • ppolen
    Oct 31, 2010

    No comment left

  • tlckk4
    Apr 7, 2010

    Brought this dish to a ladies brunch and now they ask me to bring it each time we have a brunch.

  • chefnorene
    Jan 2, 2010

    Simple and delicious!

  • HeidiLSB
    Aug 5, 2009

    My nieces and nephews love this and now I make it for every family gathering. I've done this exact recipe and also substituted different fruits I've had on hand.

  • nickntraciewilson
    Nov 20, 2007

    No comment left