Fruit Breakfast Compote

(8 servings)

  • 1 20-ounce can pineapple chunks
  • 1/2 cup sugar
  • 2 Tablespoons cornstarch
  • 2/3 cup orange juice
  • 1 Tablespoon lemon juice
  • 1 15-ounce can mandarin oranges - drained
  • 3 large unpeeled apples - cored and chopped
  • 2 large bananas - peeled and sliced
Drain the canned pineapple. Save 3/4 cup of the juice. If you don't have quite enough juice to make 3/4 cup, just add water or apple juice to make desired amount.

In a sauce pan over medium heat, mix the pineapple juice, sugar and cornstarch.

Stir in the orange juice and lemon juice.

Cook until thick and bubbly - stirring often.

Remove from heat and set aside.

In a medium bowl, mix together the pineapple chunks, oranges, apples chunks and banana slices. Pour the warm sauce over the fruit. Stir gently to coat.

Cover and refrigerate for at least 3 hours.

Serve chilled.

A very special breakfast fruit salad. Not a fruit soup as some compotes are.

Mr Breakfast would like to thank DixieChick for this recipe.

Recipe number 1989. Submitted 2/11/2007.