Fruit Compote - cooking recipe

Ingredients

2 (15 1/2 oz.) cans pineapple chunks
1 (8 oz.) pkg. mixed dried fruit
1/2 c. packed brown sugar
1/3 c. rum or whiskey
1 tsp. finely shredded orange peel
1/2 tsp. finely shredded lemon peel
1/2 c. orange juice
2 Tbsp. lemon juice
1 (16 oz.) can pitted dark sweet cherries, drained

Preparation

In a 3 1/2 or 4-quart crock-pot, combine undrained pineapple, dried fruit, sugar and rum or whiskey.
Stir in orange peel, lemon peel, orange and lemon juice.
Cover; cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.
To serve, gently stir in drained cherries.
Cover; cook on low or high heat for 15 minutes more.
Serve warm over slices of pound cake or ice cream. Makes 8 servings.