Fruit Breakfast Compote
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.
- 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
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.
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.