Cookbook Salads

Four-Fruit Compote

1 – 20 oz. can pineapple chunks
1/2 C. sugar
2 T. cornstarch
1/3 C. orange juice
1 T. lemon juice
1 – 11 oz. can mandarin oranges, drained
3 to 4 red and green apples, cubed, with peel on
2 to 3 bananas, sliced

Drain pineapple, reserving 1/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Yield: 12 to 16 servings.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.