Fruit Compote
Fruit compote can be served as-is on a cold winter morning. Or use
it to top French toast or waffles, or as a nice topping for hot oatmeal.
Ingredients
- 1 16-ounce can pineapple tidbits
- 1 21-ounce can apple pie filling
- 1 cup frozen peach slices chopped
- ½ cup brown sugar
- 2 teaspoons curry powder
- ¼ teaspoon salt
- 3 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Drain canned pineapple, reserving juice.
- Combine all ingredients except cornstarch and water, plus .cup reserved pineapple juice in a 2-quart slow cooker.
- Cover and cook on low for 5–6 hours, stirring twice during cooking time, until fruit is hot and mixture is bubbling.
- In small bowl, combine cornstarch and water; stir into slow cooker.
- Cover and cook on high for 10–15 minutes until thickened.
- Serve over pancakes, or as a cereal topping.
