Hot Fruit Compote Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
• Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

Steps:

• In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a buttered 3-qt. casserole. If desired, pour wine over all. Cover and bake at 350° for 50 to 60 minutes or until hot and bubbly.

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Steps:

• Place all ingredients in a zip-top bag and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

Steps:

• Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
• Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
• Garnish with sprigs of fresh rosemary, if desired.

Steps:

• If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings.
• Bring to the boil then simmer for 3-5 mins. Don't overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.

Steps:

• Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
• Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
• Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

Steps:

• In a 2-1/2-qt. baking dish, combine the pineapple, peaches, apricots, pears and cherries; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat; pour over fruit. Bake uncovered, at 350° for 25-30 minutes or until bubbly. Discard cloves. Serve warm.

Steps:

• Preheat oven to 375 degrees F.
• Combine first 4 ingredients in a 1 1/2 quart casserole.
• In saucepan, combine rest of ingredients except maraschino cherries.
• Heat & stir until sugar is dissolved & butter melted.
• Pour over fruit & bake 25 minutes until heated.
• If desired, garnish with cherries & serve.

Steps:

• If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
• Preheat oven to 400 degrees.
• Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
• Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
• Layer the remaining ingredients in the order given.
• Sprinkle the remaining macaroons on top.
• Cover and refrigerate for 8 hours or overnight.
• Remove from refrigerator and let stand for 30 minutes.
• Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
• Prep/cook time does not include refrigeration time.

Steps:

• Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

Steps:

• In a 2-qt. baking dish coated with cooking spray, combine the apples, pineapple, pears and peaches. In a small bowl, combine the cranberry sauce, brown sugar, cinnamon, ginger and cloves. Stir into fruit mixture. Cover and bake at 350° for 45-55 minutes or until bubbly.

Steps:

• Cut the dried fruit into bite size pieces.
• (Some leave it whole because it looks nicer, but I find it hard to eat).
• Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
• Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
• Check to make sure the fruit mixture does not get too thick.
• You may have to add extra orange juice or water.
• Remove from heat.
• Stir in brandy.
• Allow to cool at least 2 hours to absorb the liquid.
• Cover and refrigerate.
• Serve warm with slivered almond garnish.

Steps:

• Put dried fruit in a large deep casserole dish, add pineapple with juice, water and wine (no need to stir).
• Spread cherry pie filling all over the top of the fruit mixture.
• Bake uncovered at 350° (or 325° if your oven tends to run hot) for 45 minutes.
• Good served hot or cold.

Steps:

• Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
• Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
• Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.