Warm Fruit Compote


This recipe is a great way to spruce up canned fruit. It’s especially good served during the cold winter season and would be great served at a holiday brunch. This recipe comes from a Taste of Home magazine I got years ago. It’s so simple to make. I usually don’t buy canned apricots, so I substitute an extra can of pineapple. The pineapple and cherries are my favorite.


Warm Fruit Compote

2 cans (29 ounces each) sliced peaches, drained

2 cans (29 ounces each) pear halves, drained and sliced

1 can (20 ounces) pineapple chunks, drained

1 can (15-1/4 ounces) apricot halves, drained and sliced (I just use another can of pineapple)

1 can (21 ounces) cherry pie filling

In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon. Yield: 14-18 servings.

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