Sunday, April 14, 2019

Carol's Hot Fruit Compote


1 jar of maraschino cherries (Drain)
#2 can of apricots
1 medium can pineapple chunks
1 can of pears (quartered)
1 can of peaches (quartered)
1 cup of slivered almonds
3/4 cup of brown sugar
2-3 Tablespoons of corn starch
1 1/4 teaspoons of curry powder
1/4 cup of butter
1/8 teaspoon of salt
1 cup of fruit juice (mostly apricot)


For sauce, combine sugar, corn starch, curry powder, butter, salt, and fruit juice.  Add fruit and top with slivered almonds.  Bake at 325 degrees until it bubbles. 

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