Hot Cherry Fruit Compote

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Hot Cherry Fruit Compote

desserts, fruits/nuts

16 oz bing cherries, well drained
16 oz royal ann cherries, drained
16 oz peach slices, well drained
20 oz pineapple chunks, drained
11 oz mandarin orange sections
1/3 cup light raisins
1/4 cup crystallized ginger, minced
1 grated lemon rind
1/4 cup butter, melted
1/2 cup brown sugar
1 teaspoon curry powder (optional)
21 oz cherry pie filling
1/4 cup rum (brandy, sherry, gm)

In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.