Baked Fruit Compote

1. 1

   Drain cherries, reserving 1 cup juice; set aside.

2. 2

   Combine brown sugar and cornstarch.

3. 3

   Gradually add reserved cherry juice, lemon juice and orange juice; stir mixture well.

4. 4

   Combine cherries, peaches, apricots and prunes in a 2-quart casserole. Pour brown sugar mixture over fruit; sprinkle with cherry brandy. Cover and bake at 350u00b0 for 45 minutes or until apricots are tender.

5. 5

   Serve warm or at room temperature.

6. 6

   10 to 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.