Hot Fruit Compote

Submitted by Bobtail

"This dish is so good in cool weather, especially around the holidays! I do not remember where I got the recipe from, but have made it for the Thanksgiving brunch I have with my in laws for the last 3 years. It is the one leftover they will take home! As usual, easy and delicious."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 6

ingredients

• 8 soft coconut macaroons
• 467.76 g can dark sweet cherries, pitted, drained
• 453.59 g can sliced peaches, drained
• 432.33 g can pineapple chunks, drained
• 481.94 g can apricot halves, drained
• 453.59 g can pear halves in natural juice, drained
• 595.33 g can cherry pie filling
• 118.29 ml brandy

directions

1. If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
2. Preheat oven to 400 degrees.
3. Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
4. Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
5. Layer the remaining ingredients in the order given.
6. Sprinkle the remaining macaroons on top.
7. Cover and refrigerate for 8 hours or overnight.
8. Remove from refrigerator and let stand for 30 minutes.
9. Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
10. Prep/cook time does not include refrigeration time.

Reviews

[ElaineAnn]

I scaled this down using smaller cans of fruit and 1/2 can lite cherry pie filling and it turned out very well. This is one of those recipes you can ad lib and it still turns out great. Next time I might add some spices to make it more festive.