Four-Fruit Compote

mary Armstrong

By
@emit1961

This is very good and soooo simple. It keeps for 2-3 days in the refrigerator. I have used mangoes which were very good and could use strawberries and pears. I have also used FRESH pineapple.


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Comments:

Serves:

12-16

Prep:

30 Min

Cook:

15 Min

Ingredients

1 can(s)
(20 ounce) pineapple chunks (drain and reserve juice)
1/2 c
sugar
2 Tbsp
cornstarch
3/4 c
pineapple juice (reserved from above)
1/3 c
orange juice
1 Tbsp
lemon juice
3-4
unpeeled apples, chopped
2-3
bananas sliced
1 can(s)
(11 ounce) mandarin oranges, drained or a regular orange (1-2) cut-up

Directions Step-By-Step

1
Drain pineapple, reserving liquid. In a saucepan, combine the sugar and cornstarch. Then add pineapple liquid, and juices.
2
Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat.
3
In a bowl, combine:
pineapple chunks, chopped apples, banana slices and oranges.
4
Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

About this Recipe