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Hot Fruit Compote

This is a recipe from a church bazaar where there are always wonderful recipes. This is one of the most delicious holiday recipes to be served with a Honey Baked Ham. Please do not be put off by the canned fruit as this is really a wonderful dish and it serves 12 people.

Prep
Cook
Serves 12people
Ingredients
1
can peaches
1
can apricots
1
can of pears
1
can pineapple chunks
1
small drained and rinsed bottle of maraschino cherries
1
dozen dry coconut cookies, crushed with rolling pin (I Use Mother's Dry Coconut Cookies)
1/4
cup of butter
1/2
cup brown sugar
1/3
cup of Sherry (Just purchase this in the grocery store, it is near Bottles of vinegar)
1/2
cup slivered almonds, pre-browned
Directions
1.
Draine the fruit very well in a screened sieve to remove all the juices. Wash the cherries so they do not leach red syrup. Mix the fruit together very easily and placed in a buttered casserole dish. Fold the crumbs into the fruit carefully. Make a syrup with the butter, brown sugar and sherry, boiling until the sugar completely dissolves. Pour the syrup over the fruit and place in a preheated 350-degree oven for 30 to 40 minutes with a lid on it or aluminum foil, then remove the lid, add the nuts and bake another 10 minutes, serve immediately to your table. I use a pretty casserole dish as it needs to go to the buffet or table in the same dish in which it is baked.

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