Hot Spiced Fruit Compote - cooking recipe

Ingredients

2 cans chunk pineapple, drained
2 cans dark cherries, drained
2 cans apricots, drained and quartered
2 cans pears, drained and quartered
1 can blueberries, drained
1 can sliced peaches, drained and sliced
1 c. dark brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1 c. Port wine

Preparation

Combine fruits in nonmetallic bowl or container.
Divide between glass casserole dishes (usually 2-quart casseroles are best).
Add brown sugar with spices in a large 4-cup measure; add Port wine to sugar mixture.
Stir until dissolved.
Pour over the fruit in each casserole.
Stir fruit carefully, being careful not to disturb or bruise the fruit.
Place in preheated 350\u00b0 oven; cook for 30 to 40 minutes.
May be eaten hot or cold; it is great served warm over vanilla ice cream.