This recipe is prepared by my mother, Mary Donna Melon, and used in my family for Thanksgiving and Holidays. This hot fruit compote is great for beef, pork, or poultry. Similar to Mostardo, a spicy fruit relish the Italians serve with meat, this hot fruit dish complements the taste of the tenderloin or any meat that you might decide to serve. I have included a substitution in the form of spices in case you can’t have the sherry or would like an alternative in flavor.
Ingredients
- 1 medium can of sliced pineapples
- 1 medium can of peach halves
- 1 jar of apple rings
- 1 medium can of pear halves
- 1 medium can of apricot halves
- 2 Tbsp of flour
- ½ cup of brown sugar
- 1 stick of butter
- 1 cup of Sherry
Method
- Drain all the fruit. Cut up any fruit that is whole.
- In the top of a double boiler, combine the flour, butter, sugar, and sherry.
- Cook, stirring over the hot water until smooth and thick.
- Place the drained fruit in a casserole dish.
- Pour the sherry mixture over the fruit and cover. Refrigerate overnight.
Heat oven to 350 F and cook the fruit for 20-30 minutes until hot and bubbly. Serve alongside the meat.
Instead of Sherry, add these ingredients:
- 2 teaspoons of ginger
- 1 teaspoon of cinnamon
- ½ teaspoon of orange peel
- 1 teaspoon of allspice
- 1 teaspoon of fresh ground nutmeg
- 1 cup of water
Combine all of the above and mix with the fruit. Stir to incorporate and follow the rest of the recipe instructions.
