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 cup light raisins
1/4 cup crystallized ginger, minced
1 grated lemon rind
1/4 cup butter, melted
1/2 cup brown sugar
1 tsp curry powder (optional)
21 oz cherry pie filling
1/4 cup rum (brandy, sherry, gm)
A Recipe for
Hot Cherry Fruit Compote
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Food Tip |
This Recipe for Hot Cherry Fruit Compote is one of thousands in the Recipes-to-go Dessert Cookbook.
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This is a recipe for Hot Cherry Fruit Compote from the recipe cookbook of Recipes-to-go (Dessert)
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
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.
Serves: 8
Hot Cherry Fruit Compote Recipe brought to you by Recipes To-Go