HOT CURRIED FRUIT COMPOTE

Hot Curried Fruit Compote image

This colorful, delicious side dish is a favorite with baked ham but also works well with traditional turkey and other poultry entrees. The curry gives it an interesting flavor, and it's a nice substitute for cranberry sauce. -Carole Martin, Vernon, Alabama

Provided by Taste of Home

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

2 cans (8 ounces each) pineapple chunks
1 can (15-1/4 ounces) peach halves
1 can (15 ounces) pear halves
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon curry powder
1 jar (14 ounces) spiced apple rings, drained
1 jar (6 ounces) maraschino cherries, drained

Steps:

Drain the pineapple, peaches and pears, reserving juices; set the fruit aside. In a saucepan, combine the cornstarch, sugars and curry powder. Gradually stir in reserved juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in apple rings and reserved fruit; heat through. Remove from the heat; stir in cherries.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 0 protein.