Hot Fruit Compote
A simple and comforting baked fruit dish combining dried prunes and apricots with sweet cherries and pineapple. Spiced with a hint of cinnamon, it's a versatile side that pairs wonderfully with savory meals like roasted pork or ham, and is also delicious served with yogurt for brunch.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 40 min
- Porties
- 8
- Moeilijkheid
- Makkelijk
Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 340 gdried prune, pitted
- 227 gdried apricot
- 500 gcanned pineapple chunk, lightly drained
- 595 gcherry pie filling
- 120 mlwater
- 60 mldry sherry(optioneel)
- 1 stcinnamon stick
Keukengerei
oven · baking dish
De bereidingswijze
Stap voor stap
- 1
Preheat your oven to 175°C (350°F).
Ongeveer 5 min
- 2
Spread the dried prunes and dried apricots in an even layer in a 2-quart (or similar size) baking dish.
Ongeveer 1 min
- 3
Spoon the canned pineapple chunks and cherry pie filling evenly over the dried fruit.
Ongeveer 2 min
- 4
Pour the water and optional dry sherry over the fruit mixture.
Ongeveer 1 min
- 5
Tuck the cinnamon stick into the center of the fruit.
Ongeveer 1 min
Tip van de kok: Push it down so it is mostly submerged in the liquid and fruit.
- 6
Cover the baking dish tightly with a lid or aluminum foil and place it in the preheated oven.
- 7
Bake for 75 minutes until the fruit is very tender.
Ongeveer 1 uur 15 min
- 8
Carefully remove the cover and bake for an additional 15 minutes, allowing the liquid to thicken slightly.
Ongeveer 15 min
Tip van de kok: Be cautious of steam when removing the cover.
- 9
Remove the dish from the oven, discard the cinnamon stick, and let the compote cool for a few minutes before serving warm.
Goed bewaren
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave.