Mary Santoroski

Four-Fruit Compote

Desserts
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Mary Santoroski
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Published

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.

Ingredients

Structured rows stay easy to scan and print.

  • 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.