Hot Fruit Compote

unmovable for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. plus deafening served loving more than vanilla ice cream! For best results, use canned fruits that reach complete not have corn syrup or added sweeteners added. go to going on to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.

The ingredient of Hot Fruit Compote

1. 1 (16 ounce) can pears in juice
2. 1 (15 ounce) can peaches in juice
3. 1 (15 ounce) can pitted cherries in water
4. 1 cup quick-cooking oats
5. u00bd cup brown sugar, separated
6. 1 teaspoon arena cinnamon
7. 2 tablespoons butter, cut in small pieces

The instruction how to make Hot Fruit Compote

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. Pour pears, peaches, and cherries taking into account bearing in mind their liquids into the prepared baking dish; stir. rouse oats and 1/4 cup brown sugar together in a bowl; sprinkle more than the fruit mixture. Sprinkle long-lasting 1/4 cup brown sugar exceeding the oat layer. Sprinkle cinnamon beyond the brown sugar. Arrange butter pieces evenly higher than the top.
3. Bake until hot, bubbly, and slightly brown at edges, approximately 20 minutes.

Nutritions of Hot Fruit Compote

calories: 197 calories
carbohydrateContent: 41.4 g
cholesterolContent: 7.6 mg
fatContent: 3.6 g
fiberContent: 3.6 g
proteinContent: 2.4 g
saturatedFatContent: 1.9 g
servingSize:
sodiumContent: 30.9 mg
sugarContent: 30.9 g
transFatContent:
unsaturatedFatContent: