HOT FRUIT COMPOTE
This sweet and colorful fruit compote is perfect with an egg casserole at a brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time.
—JOYCE MOYNIHAN LAKEVILLE, MN
PREP: 15 MIN. • BAKE: 40 MIN. • MAKES: 20 SERVINGS
2 cans (15 1/4 ounces each) sliced pears, drained
1 can (29 ounces) sliced peaches, drained
1 can (20 ounces) unsweetened pineapple chunks, drained
1 package (20 ounces) pitted dried plums
1 jar (16 ounces) unsweetened applesauce
1 can (21 ounces) cherry pie filling
1/4 cup packed brown sugar
1. Preheat oven to 350°. In a large bowl, mix the first five ingredients. Pour into a 13x9-in. baking dish coated with cooking spray. Spread the pie filling over fruit mixture; sprinkle with the brown sugar.
2. Cover and bake 40-45 minutes or until bubbly. Serve warm.