Rum Fruit Compote - Recipe

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RUM FRUIT COMPOTE
1 lg. can peaches (halves, sliced and drained) 1 lg. can pears (sliced and drained) 1 lg. can pineapple chunks (drained) 1 lg. can cherry pie filling. 1/2 c. rum 1/2 c. brown sugar Combine all ingredients together. If you don't wish to use rum, reserve pineapple juice in the same amount. Bake at 350 degrees for 1/2 hour.

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Rum Fruit Compote

· Aug 14 · #188455

Karey Olson (Alberta) says:

Does this recipe store in a jar for a few months.

Thank you

· Sep 30 · #188712

Cooks.com replies:

Hi Karey,

After you bake it, you can store it in the jar in the fridge for about a month if you prepared it using rum. If you don't use rum, freeze it in a freezer-proof container.

-- CM

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