Fruit Compote
Prep time
Cook time
Total time
This sweet and colorful fruit compote is as perfect alongside an egg casserole as it is as an outstanding dessert. Angostura bitters bring out the very best in this fruit compote.
Serves: 20 Servings
  • 1 can sliced pears (15 ounces)
  • 1 can sliced peaches (29 ounces)
  • 1 can unsweetened pineapple chunks (20 ounces)
  • 1 can apricot halves (15 ounces)
  • 1 package pitted dried plums (20 ounces)
  • 1 can cherry pie filling (21 ounces)
  • 1 teaspoon vanilla
  • 3 tablespoons Instant Tapioca
  • 6 to 7 dashes of Angostura bitters* Optional
  • ¼ cup packed brown sugar
  1. In a large bowl, combine the first 8 ingredients. Sprinkle with Angostura bitters and mix well.
  2. Prepare a 9" x 13" baking dish with canola cooking spray. Pour fruit mixture into baking dish and sprinkle with brown sugar.
  3. Bake for 350 degrees F. for 45 minutes to one hour until hot and bubbly. Serve warm.
The Angostura bitters is optional but truly enhances the fruity flavors.

* Lite canned fruit works well in this recipe or any home canned fruit in a light syrup.
Recipe by Pray Cook Blog at