Warm Praline Fruit Compote

1 (16-ounce) can peach slices, undrained

1 (16-ounce) can pear slices, undrained

1 tablespoon cornstarch

1 (17-ounce) can apricot halves, drained

1/3 cup coarsely chopped pecans, toasted

1/4 cup golden raisins

1/4 cup orange marmalade

1/4 cup praline liqueur

3 tablespoons butter or margarine

Drain peaches and pears, reserving 3/4 cup syrup. Add cornstarch to syrup, mixing well; set aside.

Combine peaches, pears, apricots, pecans, and raisins in a lightly greased 2-quart casserole. Combine marmalade and liqueur; pour over fruit. Pour cornstarch mixture over fruit; stir to blend. Dot with butter. Cover and refrigerate.

Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.

Yield: 6 servings

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