Fruit Compote

  • Fruit compote---every Thanksgiving!!

    Fruit compote—every Thanksgiving!!

    1 can plums

  • 1 can peach slices
  • 1 can pineapple chunks
  • 1 can dark cherries (or 1 bag frozen)
  • juice from 1/2 lemon and 1/2 lime
  • 1 package coconut cookies or pecan sandies cumbled
  • 2 cups pecans
  • 1/4 c cherry liquor (Kijava)
  • 1/4 cup brown sugar (optional)

Note: This tastes the best when made the day before and served reheated the next day. Drain fruits and combine with lemon/lime juice, liquor, sugar and 1 cup of pecans. Put half of the fruit in a souffle casserole dish and cover with 1/2 of the crumbled cookies.  Place rest of fruit on top and top with remaining cookie crumbs and decorate with remaining pecans.  Bake approx 40 minutes at 350 deg until bubbling at edges.  It is best made the day before and served reheated the next day.

From Mom via Beverly Wolfson

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