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Baked Fruit Compote

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Ingredients
  Canned pineapple chunks in juice 20 Ounce, undrained (1 Can)
  Canned apricot halves in light syrup 16 Ounce, undrained (1 Can)
  Canned sliced peaches in light syrup 16 Ounce, drained (1 Can)
  Canned seedless green grapes in light syrup 16 Ounce, drained (1 Can)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Cornstarch 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Ground cinnamon 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
Directions

Drain pineapple, reserving 1/2 cup juice.
Drain apricot halves, reserving 1/4 cup liquid.
Combine pineapple, apricots, peaches, and grapes in a 13x9x2-inch baking dish.
Combine reserved fruit juices, brown sugar, and next 3 ingredients in a small saucepan, stirring well.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, and pour over fruit; stir gently.
Bake, uncovered, at 375° for 25 to 30 minutes or until bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Healthy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1259 Calories from Fat 6

% Daily Value*

Total Fat 0.77 g1.2%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 157.7 mg6.6%

Total Carbohydrates 331 g110.3%

Dietary Fiber 18.6 g74.6%

Sugars 283.4 g

Protein 5 g9.1%

Vitamin A 164.4% Vitamin C 55%

Calcium 12.7% Iron 37.6%

*Based on a 2000 Calorie diet

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Baked Fruit Compote Recipe