Elise's Hot Fruit Compote
Item
Title
Elise's Hot Fruit Compote
Description
A recipe for Elise's Hot Fruit Compote.
Creator
Wendy Rose
pages
20
transcription
Ingredients
1 can applesauce
2 regular cans peaches
1 can apricots
½ can sour pie cherries
2 cans pineapple tidbits, melon, grapefruit, apple, prunes, etc.
2 Tbsp. brandy
Accent
Salt
1 Tbsp. sugar
½ c. bread crumbs
½ c. brown sugar
1 tsp. cinnamon
Directions
Place eggplant over a gas flame or skillet over an electric burner. Turn frequently until seared on all sides and partially cooked. It will appear soft, black and crinkled. Peel the eggplant and mash. In a large bowl, mix eggplant with garlic and onion. Add salt and a small amount of olive oil. Mix together. Add the juice of ½ medium lemon. Garnish with chopped tomatoes. Dip chunks of warm pita bread into mixture or spread on Melba rounds.
Variation: Add chopped pepper, tomatoes and celery to mixture.
1 can applesauce
2 regular cans peaches
1 can apricots
½ can sour pie cherries
2 cans pineapple tidbits, melon, grapefruit, apple, prunes, etc.
2 Tbsp. brandy
Accent
Salt
1 Tbsp. sugar
½ c. bread crumbs
½ c. brown sugar
1 tsp. cinnamon
Directions
Place eggplant over a gas flame or skillet over an electric burner. Turn frequently until seared on all sides and partially cooked. It will appear soft, black and crinkled. Peel the eggplant and mash. In a large bowl, mix eggplant with garlic and onion. Add salt and a small amount of olive oil. Mix together. Add the juice of ½ medium lemon. Garnish with chopped tomatoes. Dip chunks of warm pita bread into mixture or spread on Melba rounds.
Variation: Add chopped pepper, tomatoes and celery to mixture.
Directions
Put a first layer of ½ can applesauce. Add subsequent layers of the other fruit. Season with Accent, salt and 1 tablespoon sugar. Sprinkle 2 tablespoons brandy. Cover with ½ can applesauce, ½ cup bread crumbs, ½ cup brown sugar and 1 teaspoon cinnamon. Cook in 350° oven for 40 minutes or until it bubbles. Serves 14-16 people.
Put a first layer of ½ can applesauce. Add subsequent layers of the other fruit. Season with Accent, salt and 1 tablespoon sugar. Sprinkle 2 tablespoons brandy. Cover with ½ can applesauce, ½ cup bread crumbs, ½ cup brown sugar and 1 teaspoon cinnamon. Cook in 350° oven for 40 minutes or until it bubbles. Serves 14-16 people.
