Title: Hot Cherry Fruit Compote
Categories: Fruits, Desserts
Yield: 8 servings
16 oz Bing cherries, well drained 1 ea Grated lemon rind
16 oz Royal Ann cherries, drained 1/4 c Butter, melted
16 oz Peach slices, well drained 1/2 c Brown sugar
20 oz Pineapple chunks, drained 1 ts Curry powder (optional)
11 oz Mandarin orange sections 21 oz Cherry pie filling
1/3 c Light raisins 1/4 c Rum (brandy, sherry, GM)
1/4 c Crystallized ginger, minced
In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
sections, raisins and ginger. Sprinkle grated lemon rind over all. Make
a paste of the melted butter, brown sugar and curry powder and distribute
over the fruit. Cover with pie filling and pour rum over all. Bake in
350F oven 45 minutes, or until hot and bubbly. Serve hot as an
accompaniment to meat or poultry, or chilled as a dessert.
