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Recipes:
| Recipe: |
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Hot Fruit Compote |
| From: |
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Donna Naylor |
| Event: |
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Holiday 2000 Basket Exchange and Potluck |
Ingredients:
- 1 #303 can pears (2 cups or 16-17 oz.)
- 1 #303 can sliced peaches
- 1 #303 can apricots
- 1 #303 can chunk pineapple
- 1 small bottle cherries
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- 12 large Macaroon cookies
- 1/2 C slivered almonds, toasted
- 1/4 C brown sugar
- 1/2 C cooking sherry
- 1/4 C melted butter
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Instructions:
- Preheat oven to 350ºF.
- Drain fruits.
- Butter a 2 1/2 qt. casserole; cover bottom with 4 crumbled macaroons.
- Put pineapple and sliced peaches over macaroons.
- Sprinkle fruit with 4 crumbled macaroons.
- Add pears, apricots, and cherries.
- Sprinkle with last 4 crumbled macaroons.
- Sprinkle with almonds; add sugar and sherry on top.
- Cover with melted butter.
- Bake, uncovered, at 350ºF for 30 minutes.
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