Hot Fruit Compote
|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)|
Crumble macaroons in a shallow pan.
Bake at 400Â° 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 350Â° for 35 to 40 minutes or until bubbly.
Calories 250 Calories from Fat 3
% Daily Value*
Total Fat 0.34 g0.52%
Saturated Fat 0.03 g0.16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 38.4 mg1.6%
Total Carbohydrates 56 g18.7%
Dietary Fiber 3.5 g14.1%
Sugars 29.4 g
Protein 1 g2.1%
Vitamin A 7.9% Vitamin C 13.3%
Calcium 3.1% Iron 10.6%
*Based on a 2000 Calorie diet