Ambrosia Fruit Compote - cooking recipe

Ingredients

2 medium oranges, peeled
1 (17 oz.) can whole, unpitted purple plums, drained
1 (13 1/2 oz.) can pineapple tidbits
1/4 c. brown sugar
1/2 tsp. rum flavoring
1/4 c. shredded coconut

Preparation

Grate 1/2 teaspoon orange peel; set aside.
Section oranges, reserving juice.
Halve and pit plums.
Drain pineapple, reserving 1/4 cup syrup.
Combine fruits and orange juice.
Heat pineapple syrup, brown sugar and orange peel until sugar dissolves.
Stir in rum flavoring.
Pour over fruits.
Stir; chill.
Garnish with coconut.
Serves 8.