You are here

Hot Fruit Compote

southern.chef's picture
Ingredients
  Coconut macaroons 8 (soft)
  Canned pitted dark sweet cherries 16 1⁄2 Ounce, drained (1 can)
  Canned sliced peaches 16 Ounce, drained (1 can)
  Canned pineapple chunks 15 1⁄4 Ounce, drained (1 can)
  Canned apricot halves 17 Ounce, drained (1 can)
  Canned pear halves 16 Ounce, drained (1 can)
  Canned cherry pie filling 21 Ounce (1 can)
  Brandy 1⁄2 Cup (8 tbs)
Directions

Crumble macaroons in a shallow pan.
Bake at 400° for 3 to 4 minutes or until lightly toasted, stirring occasionally; cool.
Sprinkle half of macaroons in a 2 1/2-quart casserole.
Layer remaining ingredients in order given.
Sprinkle on remaining macaroons, cover and refrigerate 8 hours or overnight.
Remove fruit from refrigerator, let stand 30 minutes.
Bake, uncovered, at 350° for 35 to 40 minutes or until bubbly.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
10

Rate It

Your rating: None
4.285295
Average: 4.3 (17 votes)