Orange Prune Compote
|Dried prunes||1 Pound|
|Water||3 Cup (48 tbs)|
|Canned mandarin oranges||22 Ounce, drained (2 Cans, 11 Ounce Each)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cointreau/Curacao||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Bananas||2 , sliced|
Pit prunes; combine with water in slow-cooking pot.
Cover and cook on low for 2 to 2 1/2 hours.
Cool and drain.
Combine with mandarin oranges, sugar, Cointreau, and orange juice.
Let stand in refrigerator several hours.
Just before serving, add bananas.
Makes 8 to 10 servings.