Breakfast Fruit Compote

Susan Feliciano

By
@frenchtutor

You can use either fresh or canned fruit for this dish - just depending on what you have on hand. I usually serve this as a brunch dish with a quiche.

Feel free to substitute other fruits, too. I have used orange juice for the liquid, and added orange sections to the dish. I have also added a banana sliced thickly on the diagonal. Baked bananas are delicious!


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 can(s)
peach halves (or 2 fresh peaches)
1 can(s)
pear halves (or 2 fresh pears)
1 small
can pineapple rings (or 4 slices fresh pineapple)
several
red maraschino cherries
1/2 c
brown sugar
1 c
applesauce
2/3 c
reserved juice/syrup from the canned fruit (or apple juice if using fresh fruit)
1/4 c
raisins
2
cinnamon sticks, broken into several pieces
6
whole cloves
1 dash(es)
fresh grated nutmeg

Directions Step-By-Step

1
Drain fruit and reserve syrup for sauce. Cut peach and pear halves in half lengthwise to make quarters. You may also cut the pineapple rings in half if desired. Arrange fruit attractively in a glass baking dish about 8x12 inches. Dot with maraschino cherries. Preheat oven to 350 degrees.
2
In a saucepan, stir together brown sugar, applesauce, and 2/3 cup reserved syrup or apple juice. Stir in raisins, cinnamon, and cloves. Bring to a boil and cook, stirring, about 2 minutes to blend flavors. Pour sauce evenly over fruit in baking dish. Allow the raisins, cinnamon, and cloves to be scattered throughout the dish, also. Top with a grating of fresh nutmeg.
3
Bake the fruit compote for 25-30 minutes, until sauce is thickened and fruit is heated through. May be served hot, or allowed to cool to room temperature. For each serving, give 2-3 pieces of fruit and spoon sauce over top.

About this Recipe

Course/Dish: Fruit Breakfast
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom