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Fall Fruit Compote |
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Serves: 6 Print this Recipe1 20-ounce can pineapple chunks in own juice 1 orange medium 1 pear medium 6 red maraschino cherries halved 1 tablespoon cornstarch 1/4 teaspoon ginger ground Drain pineapple juice into a 1-cup measuring cup. Add enough water to make 1 cup liquid; set liquid aside. Peel and section orange. Cut each section in half. Peel and slice pear, removing center core. Place pineapple, orange, pear and cherries in a medium bowl or plastic container; set fruit aside. In a small saucepan, stir together cornstarch and ginger. Slowly stir in reserved pineapple liquid until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thick and shiny. Pour hot sauce over fruit; toss gently to coat. Cover and chill at least 1 hour. Serve in small dessert dishes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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