Mixed summer fruit compote
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Recipe by: amona
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Main Ingredients:
3 cups fresh or frozen (thawed)
unsweetened, pitted dark sweet
cherries (about
1 pound)
2 cups chopped nectarines (about
4 medium)
2 cups chopped peaches (about
3 medium)
2 cups chopped pineapple (about
1/2 medium)
2 cups strawberries, cut in half
(about
1 pint)
1/2 cup apple juice
2 teaspoons finely shredded lemon
peel
1 teaspoon vanilla
1 teaspoon honey
2-1/2 cups raspberries (about
1-1/2 pints)
Cooking Preparation of the Recipe:
Heat all ingredients except raspberries to boiling in 3-quart saucepan over medium heat; reduce heat to medium-low. Cover and cook 3 minutes; remove from heat. Stir in raspberries; cool 30 minutes. Cover and refrigerate about 4 hours or until chilled. 9 servings
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