Hot Cherry Fruit Compote

Total Time
45mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. 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.
  2. Sprinkle grated lemon rind over all.
  3. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit.
  4. Cover with pie filling and pour rum over all.
  5. Bake in 350F oven 45 minutes, or until hot and bubbly.
  6. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.

Reviews

(1)
Most Helpful

What an OUTRAGIOUSLY tasty compote ~ It's SO FULL of all kinds of fruit! I did leave out the curry powder, but included everything else & served it as a dessert! Another time I MIGHT do it alongside a roast, but this time . . . Thanks much for the keeper recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

Sydney Mike May 19, 2008

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