Baked Fruit Compote
|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|
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.