 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 20 |
|
âThis sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time,â notes Joyce Moynihan in Lakeville, Minnesota. Ingredients:
2 cans (15-1/4 ounces each) sliced pears, drained |
1 can (29 ounces) sliced peaches, drained |
1 can (20 ounces) unsweetened pineapple chunks, drained |
1 package (20 ounces) pitted dried plums |
1 jar (16 ounces) unsweetened applesauce |
1 can (21 ounces) cherry pie filling |
1/4 cup packed brown sugar |
Directions:
1. In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.
2. Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm. Yield: 20 servings.
|
|