Fruit Compote
Fruit Compote is an moderately easy dinner. Made with 6 to 8 macaroons, crumbled, 1 can bing cherries, drained, 1 can sliced peaches, drained, 1 (20 oz.) can chunk pineapple, drained and 1 can apricots, sliced and drained, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
👨🍳 Instructions
Toast macaroons for 4 minutes in 400° oven.
Place 1/2 of the macaroons on the bottom of 2 1/2-quart casserole dish.
Layer fruit in order given.
Top with remaining macaroons.
Refrigerate, covered, for 8 hours or overnight.
Bake at 400°, uncovered, for 35 to 40 minutes, until mixture bubbles.
May be served with ice cream, pound cake or plain.
🍷 Perfect Pairings
Complete your meal with these
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