Mom's Fruit Compote (Hot)
Julie Greenfield
ingredients
- 12 dried macaroons, crumbled (I use more)
- 4C canned fruit, drained (peaches, pears, apricots, pineapple or cherries)
- 1/2C almonds, slivered and toasted
- 1/4C brown sugar
- 1/2C sherry (I don’t use this)
- 1/4C butter, melted
directions
- 1
Butter a 2 1/2 quart casserole and cover bottom with macaroon crumbs.
- 2
Alternate fruit and macaroons in layers, finishing with macaroons. Sprinkle with almonds, sugar and sherry.
- 3
Bake in 350° oven for 30 minutes. Pour melted butter over the top. Serve hot.
notes
Can also be made in a 9X13 pan with macaroon crumbs on the bottom only. However you make this it's going to be good. Great with brisket or poultry and is good for Passover.
Source: Thoughts for Buffet
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