Hot Fruit Compote - cooking recipe

Ingredients

1 lb. can sliced peaches, drained (reserve juice)
1 lb. can sliced pears (reserve juice)
1/2 lb. dried pitted prunes
1/2 lb. dried apricots
1 c. raisins
1 c. slivered almonds
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brandy
2 Tbsp. fresh lemon juice
4 Tbsp. dark brown sugar

Preparation

Preheat oven to 350\u00b0.
Layer fruit in 4 1/2-quart casserole. Scatter raisins and almonds over fruit.
Sprinkle with cinnamon and nutmeg.
Place brandy and lemon juice in cup measure.
Stir in brown sugar until dissolved.
Pour over fruit.
Add enough reserved fruit juice to just cover fruit.
Bake for 30 minutes or until heated through.