Breakfast Fruit Compote
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!
- 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)
- red maraschino cherries
- 1/2 c
- brown sugar
- 1 c
- 2/3 c
- reserved juice/syrup from the canned fruit (or apple juice if using fresh fruit)
- 1/4 c
- cinnamon sticks, broken into several pieces
- whole cloves
- 1 dash(es)
- fresh grated nutmeg
How to Make Breakfast Fruit Compote
- 1Drain 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.
- 2In 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.
- 3Bake 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.