Four Fruit Compote

1. 1

   Drain pineapple, reserving 3/4 cup juice.

2. 2

   In a saucepan, combine sugar and cornstarch.

3. 3

   Add pineapple juice, orange juice and lemon juice.

4. 4

   Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer.

5. 5

   Remove from the heat and set aside.

6. 6

   In a bowl, combine fruit.

7. 7

   Pour warm sauce over the fruit.

8. 8

   Stir gently to coat.

9. 9

   Cover and refrigerate.

10. 10

    Yields 12 to 16 servings.

No additional tips available.