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Results 91 - 100 of 108 for pear compote
Drain peaches and pears, reserving 3/4 cup syrup. ... Bake uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Yield: 6 servings.
Drain fruit, reserving liquid from cherries. Combine the vinegar, sugar and cherry juice. Add spice bouquet. Simmer 5 minutes. Add fruit, ...
Set oven to 350 degrees. Put fruit in 2 quart casserole. Blend brown sugar, cinnamon and nutmeg. Sprinkle over fruit. Dot with butter. Bake ...
Drain fruit and layer in long pyrex dish. In top of double boiler melt butter. Mix flour and sugar. Add to butter; mix. Add sherry, mix and ...
95. FRUIT COMPOTE
Arrange fruit in 9"x13" casserole dish. Mix butter, flour, sugar and sherry. Cook over double boiler until thick. Cool. Then pour over ...
96. FRUIT COMPOTE
Place all the above in large serving bowl and refrigerate for 8 hours. Serves 8.
97. FRUIT COMPOTE
Drain all fruit well and arrange in large Pyrex dish. Put prunes on top next and place lemons and apples as the last layer. Dot with butter ...
Pour apple juice into a ... heat. Meanwhile cut pear into thirds and core and ... not mushy. Let compote cool to room temperature. Transfer ... with shredded orange zest.
Drain pineapple, reserving juice; set aside. Combine cornstarch, sugar and nutmeg in a medium saucepan; gradually add water, stirring until ...
100. FRUIT COMPOTE
Drain all fruit. Combine all ingredients, mix together with a spoon. Place in a baking dish with a lid. Sprinkle top with brown sugar and ...
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