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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is another version of hot fruit compote. My family thinks both are equally good. This one take a tiny tad more work, but still qualifies as easy and delicious. Ingredients:
8 soft coconut macaroons or 7 ounces coconut |
1 (15 1/4 ounce) can pineapple chunks, drained |
1 (15 ounce) can apple rings, spiced, drained |
1 (17 ounce) can apricot halves, drained |
1 (16 ounce) can pear halves in natural juice, drained |
1/2 cup butter |
2 tablespoons all-purpose flour |
1 cup sherry wine (you can substitute brandy flavoring and use less) |
1/2 cup sugar |
12 maraschino cherries |
Directions:
1. Preheat oven to 350 degrees.
2. Crumble macaroons onto a shallow cookie sheet and toast for 3-4 minutes, till lightly toasted, stir occasionally.
3. Place coconut in the bottom of a casserole dish.
4. Layer fruits as listed.
5. Melt butter, sugar, flour and sherry/brandy in a small saucepan, cook till thickened.
6. Pour over the fruit.
7. Arrange cherries on top.
8. Bake at 350 degrees for 35-45 minutes, till bubbly.
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