Fruit Compote - cooking recipe

Ingredients

1/2 c. sugar
2 Tbsp. cornstarch
1 (20 oz.) can pineapple chunks (undrained)
1/3 c. orange juice
1 Tbsp. grated orange rind
1 Tbsp. lemon juice
1 (11 oz.) can mandarin oranges, drained
3 apples (unpeeled), coarsely chopped
2 bananas, sliced
grated orange rind for garnish

Preparation

Combine sugar and cornstarch in a saucepan; stir well.
Drain pineapple, reserving 3/4 cup juice.
Add reserved juice and next 3 ingredients to cornstarch mixture, stirring until smooth.
Cook over medium heat, stirring constantly, until thickened and bubbly. Combine fruit; pour hot glaze over fruit, gently stirring to coat.
Cover.
Refrigerate until chilled.
Garnish with grated orange rind.
Serves 8.