You are here

Hot Fruit Compote Cooked In Wine's picture
  Butter/Margarine 3 Tablespoon
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Canned pineapple chunks 20 Ounce, drained (1 Can, Juice Packed)
  Canned peach halves 16 Ounce, drained (1 Can, Juice Packed)
  Pears 2 Large, cored and sliced
  Halved seeded red grapes/Green grapes / both 1 Cup (16 tbs)

For sauce, in a saucepan melt the butter or margarine.
Stir in the brown sugar and cornstarch.
Add the wine.
Cook and stir over medium heat till mixture is thickened and bubbly.
In a 2 quart casserole arrange the pineapple chunks, peach halves, pear slices, and grape halves.
Pour the sauce over fruit.
Bake, covered, in a 350° oven for 40 minutes or till heated through.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1740 Calories from Fat 331

% Daily Value*

Total Fat 38 g58%

Saturated Fat 23.2 g115.8%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 112.4 mg4.7%

Total Carbohydrates 325 g108.3%

Dietary Fiber 30.4 g121.7%

Sugars 253.9 g

Protein 5 g9.7%

Vitamin A 93.9% Vitamin C 53.4%

Calcium 13.5% Iron 17.4%

*Based on a 2000 Calorie diet

Hot Fruit Compote Cooked In Wine Recipe