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How To make Hot Cherry Fruit Compote


16 oz Bing cherries, well drained
16 oz Royal Ann cherries, drained
16 oz Peach slices, well drained
20 oz Pineapple chunks, drained
11 oz Mandarin orange sections
1/3 c Light raisins
1/4 c Crystallized ginger, minced
1 Grated lemon rind
1/4 c Butter, melted
1/2 c Brown sugar
1 t Curry powder (optional)
21 oz Cherry pie filling
1/4 c Rum (brandy, sherry, GM)
In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.

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