Baked Fresh Fruit Compote
|Currant jelly||10 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Plums||4 , cut in half|
|Pears||2 , pared, cut in half and cored|
|Peaches||2 , peeled and cut in half|
Heat oven to 350°.
Heat jelly and water over low heat until smooth, stirring occasionally.
Arrange fruits cut side down in baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches; pour hot syrup over fruits.
Bake about 25 minutes or until fruits are tender.
During baking, spoon syrup over fruits occasionally to keep tops of fruits moist.