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Fruit Compote

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“I cut this out of the News & Observer here in Raleigh last spring. Since it uses fresh apples and bananas it a nice way to dress up canned fruit. I have also added grapes, just to add some color. My family really likes this fruit salad.”
READY IN:
15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
  2. Add pineapple juice, orange juice and lemon juice.
  3. Cook and stir over medium heat until thickened and bubbly.
  4. Cook& stir one minute longer.
  5. Remove from heat: set aside.
  6. In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
  7. Cover& refrigerate.

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