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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Canned fruit makes this easy compote a snap to toss together. Gently spiced with cinnamon and nutmeg, the fruity blend makes a perfect breakfast medley on a chilly morning...or a comforting dessert anytime. Beverly Coyde of Gasport, New York shared the recipe. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks |
1 can (15 ounces) reduced-sugar apricot halves |
1 can (15 ounces) pear halves in juice |
1/4 cup packed brown sugar |
1 tablespoon butter, melted |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup vanilla yogurt |
Directions:
1. Drain fruits, reserving a total of 3/4 cup juice. Place fruit in a 2-qt. baking dish.
2. In a small bowl, combine the brown sugar, butter, cinnamon, nutmeg and reserved juice; pour over fruit. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with a slotted spoon.
3. Top each serving with 1 tablespoon of yogurt. Yield: 8 servings.
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