Hot cherry fruit compote

8 servings

Ingredients

Quantity Ingredient
16 ounces Bing cherries, well drained
16 ounces Royal Ann cherries, drained
16 ounces Peach slices, well drained
20 ounces Pineapple chunks, drained
11 ounces Mandarin orange sections
⅓ cup Light raisins
¼ cup Crystallized ginger, minced
1 each Grated lemon rind
¼ cup Butter, melted
½ cup Brown sugar
1 teaspoon Curry powder (optional)
21 ounces Cherry pie filling
¼ cup Rum (brandy, sherry, GM)

Directions

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.

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