Hot Fruit Compote

Ingredients

• 1 (28 ounce) can pears in heavy syrup
• 1 (28 ounce) can peaches in heavy syrup
• 1 (20 ounce) can pineapple chunks in juice
• 1/2 cup dried apricot
• 1/2 cup dried prune
• 1/2 cup dried cherries
• 2 tablespoons brown sugar
• 1/4 cup brandy
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup sliced almonds

Directions

1. 1

   Heat oven to 375.

2. 2

   Drain canned fruit, reserving syrup and juice.

3. 3

   Mix syrup and juice.

4. 4

   Cut pears and peaches into bite sized pieces.

5. 5

   Layer canned and dried fruit in 3 quart casserole or 9 x 13 baking dish.

6. 6

   Mix brown sugar and brandy, pour over fruit.

7. 7

   Pour reserved juice mixture over fruit just until fruit is covered.

8. 8

   Discard remaining juice mixture.

9. 9

   Sprinkle cinnamon, nutmeg and almonds over fruit.

10. 10

    Bake uncovered 45 minutes or until bubbly.

11. 11

    Serve warm or cool.