Fresh Pineapple Compote - cooking recipe

Ingredients

1 (11 oz.) can lychees
2 tsp. lime juice
2 c. cut up fresh pineapple
1 medium orange, pared and sectioned

Preparation

Drain the lychees, reserving one-half cup of the syrup.
Mix the reserved syrup with the lime juice.
Cut the lychees into halves; toss with pineapple and orange sections.
Pour the syrup mixture over the fruit; cover and refrigerate.
Serves four to six.