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.