Spiced Fruit Compote

SUBMITTED BY: Elaine Nicholas

"My sister shared this recipe with me years ago. It's a must for my family at Christmas. --Elaine Nichols, Mesa, Arizona"

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (29 ounce) can sliced peaches
1 (15 ounce) can apricot halves
1 tablespoon whole allspice
1 teaspoon whole cloves
3/4 cup packed brown sugar
1/3 cup white vinegar
5 (3 inch) cinnamon sticks
1 (20 ounce) can pineapple chunks, drained

READ REVIEWS (1)

DIRECTIONS

Drain peaches and apricots, reserving juice. Set fruit aside. Place allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the brown sugar, vinegar and reserved juice. Add spice bag and cinnamon sticks. Bring to a boil; boil for 5 minutes. Discard spice bag and cinnamon. Add the pineapple, peaches and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve warm or at room temperature.

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REVIEWS

Reviewed on Feb. 23, 2007 by ALLYDAVIS

I feel a little unfair in rating this because I changed so much. I only had a 15 oz can of peaches on hand and no apricots so I used pears. I also just used a dash of cinnamon and cloves ( I didn't have any allspice). Overall I liked the taste but the vinegar was too strong. Next time I will use half the vinegar. Oh I also added a little bit of cornstarch to thicken it up.

2 users found this review helpful

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