Hot Fruit Compote

  • 1 (20-ounce) can pineapple chunks
  • 1 (30-ounce) can sliced peaches
  • 1 (29-ounce) can pears
  • 1 (16-ounce) can grapefruit sections
  • 1 (11-ounce) can mandarin oranges
  • ¾ cup orange juice
  • 1 (21-ounce) can cherry pie filling

Drain fruits, place in 11×14-inch baking dish. Pour orange juice over fruits, spoon pie filling over all. Bake covered, in 325° oven for 30 minutes.

Note: Serve plain, with cake, or ice cream.

This recipe by Doris P. Crocker appears in the Hopewell Heritage Cookbook.

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