Fruit Compote

I cut this out of the News & Observer here in Raleigh last spring. Since it uses fresh apples and bananas it a nice way to dress up canned fruit. I have also added grapes, just to add some color. My family really likes this fruit salad.

• Ready In: 15 mins
• Serves: 16

Ingredients

• 1 (20 ounce) can pineapple chunks
• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 2⁄3 cup  orange juice
• 1  tablespoon lemon juice
• 1 (15 ounce) can mandarin oranges, drained
• 3 -4  unpeeled apples, cored and chopped
• 2 -3  bananas, peeled and sliced

Directions

1. Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
2. Add pineapple juice, orange juice and lemon juice.
3. Cook and stir over medium heat until thickened and bubbly.
4. Cook& stir one minute longer.
5. Remove from heat: set aside.
6. In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
7. Cover& refrigerate.