Hot Fruit Compote

peaches and nectarines 


  • 1 can each of pear halves, peach halves, pineapple chunks
  • 1/2 cup each of dried apricots, dried prunes, dried cherries or raisins
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  1. Heat oven to 375 degrees. Drain canned fruit (save syrup) and cut into bite size pieces. Save syrup and juices and mix them together. Layer canned and dried fruit in a 3-quart casserole or rectangular baking dish, 13x9x2 inches.
  2. Sprinkle brown sugar over the fruit. Pour juice and syrup over fruit until just covered. Sprinkle nutmeg, cinnamon, and nuts if desired, over fruit.
  3. Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.


10 servings


Ghosh, Kris. Betty Crocker's Living with Cancer Cookbook. 2002.

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  • Nutrition Tip

    Constipation can be an unwanted side effect of chemotherapy, certain medications, not drinking enough fluid, or lack of exercise. If constipation persists, it can lead to nausea, vomiting, and stomach pain.

    The variety of fruit in this compote recipe will help you fulfill part of your daily fiber needs.

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