Hot Cherry Fruit Compote

Course : Fruits
Serves: 8
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16 ounces bing cherries -- well drained
16 ounces peach slices -- well drained
11 ounces mandarin orange sections
1/4 cup crystallized ginger -- minced
1/4 cup butter -- melted
1 teaspoon curry powder -- (optional)
1/4 cup rum -- (brandy, sherry, gm)
16 ounces royal ann cherries -- drained
20 ounces pineapple chunks -- drained
1/3 cup light raisins
1 medium grated lemon rind
1/2 cup brown sugar
21 ounces cherry pie filling

Preparation / Directions:

In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.

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