Fruit Compote
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Sauces A rich and elegant fruit compote featuring a blend of dried fruits and cherries. This versatile dish is perfect served warm over ice cream or as a sophisticated dessert topping.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 60 mins | None | 8–10 Servings |
🔪 Key Equipment
- Large Pyrex bowl
- Oven
- Chafing dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Dried Prunes (Pitted) | pitted |
| 1 package | Dried Apricots | whole |
| 1 large can | Pineapple Chunks with liquid | do not drain |
| 1 can | Cherry Pie Mix | standard size |
| 1/2 cup | Liquid | water, wine, or fruit juice |
Instructions
Step 1: Preparation and Baking
- In a large pyrex bowl, combine the 1 package dried prunes (pitted), 1 package dried apricots, 1 large can pineapple chunks with liquid, 1 can cherry pie mix, and 1/2 cup liquid.
- Stir the mixture thoroughly until well combined.
- Place in an oven preheated to 350°F and bake for 1 hour until the fruit is tender and the sauce is thickened and fragrant.
Step 2: Serving
- Serve warm for an elegant presentation.
- For a festive touch, serve in a chafing dish with flamed brandy and a scoop of ice cream.
💡 Make-Ahead & Storage: This compote can be made ahead and stored in the refrigerator for up to 5 days; reheat gently before serving.
Original Recipe Scan
