Title: Hot Cherry Fruit Compote
Categories: Fruit Dessert
Yield: 8 Servings
| 16 | oz | Bing cherries, well drained |
| 16 | oz | Royal Ann cherries, drained |
| 16 | oz | Peach slices, well drained |
| 20 | oz | Pineapple chunks, drained |
| 11 | oz | Mandarin orange sections |
| 1/3 | c | Light raisins |
| 1/4 | c | Crystallized ginger, minced |
| 1 | | Grated lemon rind |
| 1/4 | c | Butter, melted |
| 1/2 | c | Brown sugar |
| 1 | ts | Curry powder (optional) |
| 21 | oz | Cherry pie filling |
| 1/4 | c | Rum (brandy, sherry, GM) |
In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a
paste of the melted butter, brown sugar and curry powder and distribute
over the fruit. Cover with pie filling and pour rum over all. Bake in
350F oven 45 minutes, or until hot and bubbly. Serve hot as an
accompaniment to meat or poultry, or chilled as a dessert.