Mary Santoroski

Four-Fruit Compote

Desserts
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Contributor
Mary Santoroski
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Status
Published

Ingredients

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  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/3 cups orange juice
  • 1 tablespoon lemon juice
  • 1 can (11 ounces) mandarin oranges, drained
  • 3 to 4 unpeeled apples, chopped
  • 2 to 3 bananas, sliced
  • Strawberries, optional

Directions

Ordered steps keep the recipe easy to follow.

  1. Drain the pineapple, reserving 3/4 cup juice.
  2. In a saucepan, combine the sugar and cornstarch.
  3. Add pineapple juice, orange juice, and lemon juice.
  4. Cook over medium heat until thickened and bubbly, then cook and stir 1 minute more.
  5. Remove from heat and set aside.
  6. Combine pineapple chunks, oranges, apples, bananas, and optional strawberries in a bowl.
  7. Pour the warm sauce over the fruit and stir to coat.
  8. Cover and refrigerate.

Description

Drain the pineapple, reserving 3/4 cup juice.

In a saucepan, combine the sugar and cornstarch.

Add pineapple juice, orange juice, and lemon juice.

Cook over medium heat until thickened and bubbly, then cook and stir 1 minute more.

Remove from heat and set aside.

Combine pineapple chunks, oranges, apples, bananas, and optional strawberries in a bowl.

Pour the warm sauce over the fruit and stir to coat.

Cover and refrigerate.

Source Note

Original page 55. Contributed by Mary Santoroski.