A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Hot Fruit Compote

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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This story was published on Jun 04, 2012

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.