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Hot Fruit Compote


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Ingredients

  • 1 can pineapple chunks
  • 1 lb. dried pitted prunes
  • 1 lb. dried apricots
  • 2 cans cherry pie filling
  • 1 cup brown sugar
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Directions

Drain pineapple and reserve juice. Arrange fruit in strips, rows or circles, depending on shape of your container. Make 1 layer of fruit, then spread it with cherry pie filling. Make second layer of fruit. Mix 1 cup brown sugar in 3/4 cup pineapple juice. Pour over fruit. Bake in 350 degrees F oven until warm.

By Robin from Washington, IA

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