In honor of National Pear and Pineapple Month, consider today’s featured recipe for a delicious harvest dessert this fall. Today we share a recipe for an Orchard Fruit Compote, courtesy of our Super Fast Slow Cooker Recipes Cookbook, shown below. In combination with other fruits, both the pear and pineapple called for in this recipe are a good source of dietary fiber and Vitamin C.
What You’ll Need:
2 29-oz. cans pear halves, drained
1 20-oz. can pineapple chunks, drained
2 29-oz. cans sliced peaches, drained
15 1/4 oz. apricot halves, drained
1 21-oz. can cherry pie filling
Directions:
1. In a slow cooker, combine peaches, pears, pineapple chunks, and apricots.
2. Top with pie filling.
3. Cover and cook on high setting for 2 hours, or until heated through.
4. Serve with a slotted spoon. Makes approximately 14 to 18 servings.
** Pair your Orchard Fruit Compote with a side of vanilla ice cream, pound cake, or other baked treat. For a lighter approach, try drizzling with honey or cream.
Tags: fall compote recipe, fall desserts, fruit compote, harvest compote, october pear month, october pineapple month, pear and pineapple month, thanskgiving day dessert, what to serve compote with
