Hot Fruit Compote

INGREDIENTS  

• 4½ T. butter
• ⅓ cup brown sugar
• 2 T. cornstarch
• 1 cup dry sherry
• ½ cup orange juice
• 1 can pears
• 1 can peaches
• 1 can pineapple chunks
• 1 can purple plums
• ½ t. cinnamon
• ¼ plus t. allspice

DIRECTIONS  

1. Melt butter. Stir in sugar, cornstarch and spices. Add sherry. Cook and stir over medium heat until mixture is thickened and bubbly. Arrange fruit in a 2 quart casserole. Pour the hot sauce over the fruit.
2. Preheat the oven to 350°F.
3. Bake for about 40 minutes or until heated through.
4. Serve warm.

Recipe Author: Joan Poulin