Hot Cherry Fruit Compote

Recipe Ingredients

16 oz	454g	Bing cherries - well drained
16 oz	454g	Royal Ann cherries - drained
16 oz	454g	Peach slices - well drained
20 oz	568g	Pineapple chunks - drained
11 oz	312g	Mandarin orange sections
1/3 cup	53g / 1.9oz	Light raisins
1/4 cup	23g / 0.8oz	Crystallized ginger - minced
1		Grated lemon rind
1/4 cup	49g / 1.7oz	Butter - melted
1/2 cup	80g / 2.8oz	Brown sugar
1 teaspoon	5ml	Curry powder - (optional)
21 oz	596g	Cherry pie filling
1/4 cup	59ml	Rum - (brandy, sherry, gm)

Recipe Instructions

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.

Source:
John Shelton Reed

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