Baked Fruit Compote - cooking recipe

Ingredients

1 (16 oz.) can pitted dark sweet cherries (undrained)
1/2 c. firmly packed brown sugar
1 Tbsp. cornstarch
2 1/2 Tbsp. lemon juice
1/4 c. orange juice
1 (29 oz.) can sliced peaches, drained
1 (6 oz.) pkg. dried apricots
1/2 (12 oz.) pkg. pitted prunes, halved
1 Tbsp. cherry brandy

Preparation

Drain cherries, reserving 1 cup juice; set aside.
Combine brown sugar and cornstarch.
Gradually add reserved cherry juice, lemon juice and orange juice; stir mixture well.
Combine cherries, peaches, apricots and prunes in a 2-quart casserole. Pour brown sugar mixture over fruit; sprinkle with cherry brandy. Cover and bake at 350\u00b0 for 45 minutes or until apricots are tender.
Serve warm or at room temperature.
Yield:
10 to 12 servings.