Hot Fruit Compote

Recipe by Bobtail
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    soft coconut macaroons
  • 1
    (16 1/2 ounce) can dark sweet cherries, pitted, drained
  • 1
    (16 ounce) can sliced peaches, drained
  • 1
    (15 1/4 ounce) can pineapple chunks, drained
  • 1
    (17 ounce) can apricot halves, drained
  • 1
    (16 ounce) can pear halves in natural juice, drained
  • 1
    (21 ounce) can cherry pie filling
  • 12
    cup brandy
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DIRECTIONS

  • 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.
  • Preheat oven to 400 degrees.
  • Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
  • Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
  • Layer the remaining ingredients in the order given.
  • Sprinkle the remaining macaroons on top.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from refrigerator and let stand for 30 minutes.
  • Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
  • Prep/cook time does not include refrigeration time.
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