Hot Fruit Compote
Item
Title
Hot Fruit Compote
Description
A recipe for Hot Fruit Compote
Creator
Anita Lawson
pages
37
transcription
Ingredients
12 macaroons, crumbled
¼ c. melted butter
4 c. melted butter
4 c. canned fruits, drained (peaches, pears, etc.)
½ c. almonds
¼ c. brown sugar
½ c. sherry or red wine
Directions
Butter a 2 ½ quart rectangular casserole. Cover the bottom with half of the macaroon crumbs. Layer the fruit over the crumbs; top with the rest of the macaroon crumbs; sprinkle with almonds, sugar and sherry. Bake at 350° for 30 minutes. Add melted butter and serve hot. Makes 8 servings.
12 macaroons, crumbled
¼ c. melted butter
4 c. melted butter
4 c. canned fruits, drained (peaches, pears, etc.)
½ c. almonds
¼ c. brown sugar
½ c. sherry or red wine
Directions
Butter a 2 ½ quart rectangular casserole. Cover the bottom with half of the macaroon crumbs. Layer the fruit over the crumbs; top with the rest of the macaroon crumbs; sprinkle with almonds, sugar and sherry. Bake at 350° for 30 minutes. Add melted butter and serve hot. Makes 8 servings.
