Four Fruit Compote - cooking recipe

Ingredients

1 can (20 oz.) pineapple chunks
1/2 c. sugar
2 Tbsp. cornstarch
1/3 c. orange juice
1 Tbsp. lemon juice
1 can (11 oz.) mandarin oranges, drained
3 to 4 unpeeled apples, chopped
2 to 3 sliced bananas

Preparation

Drain pineapple, reserving 3/4 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 the heat and set aside.
In a bowl, combine fruit.
Pour warm sauce over the fruit.
Stir gently to coat.
Cover and refrigerate.
Yields 12 to 16 servings.