Warm Brandied Fruit Compote

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55 minutes

I adore make ahead breakfast dishes. This one is nice for a winter brunch-or Christmas morning. Assemble the day before and bake in the morning. One hint- the pie filling makes this plenty sweet, so try to choose unsweetened canned fruits. The crumbled topping is optional.

Directions

Butter a 2½-quart casserole; layer in the fruit.

In a medium bowl combine the pie filling, almond extract, cinnamon and brandy; pour over fruit. Cover and refrigerate overnight.

Heat oven to 350ºF

Sprinkle crumbled cookies over fruit mixture. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 5-10 minutes before serving.

Yield:	8 servings

What's Needed:

Butter for baking dish
15.25-ounce can dark cherries, well drained
15.25-ounce can sliced peaches, well drained
20-ounce can pineapple chunks, well drained
17-ounce can apricot halves, well drained
15.25-ounce can pear halves, well drained
22-ounce jar cherry pie filling
1 teaspoon almond extract
¼ teaspoon cinnamon
½ cup brandy
8 macaroon cookies or amaretti cookies, crumbled

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Recipe brought
to you by Amy Tobin

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