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    Home » Side Dishes » Easy Peach Pineapple Cherry Hot Fruit Compote

    Published: Jul 23, 2020 · Modified: Feb 26, 2022 by Nancy · This post may contain affiliate links.

    Easy Peach Pineapple Cherry Hot Fruit Compote

    Jump to Recipe Print Recipe
    This easy peach pineapple cherry hot fruit compote takes minutes to prepare and is a tasty dish for virtually any meal.

    This easy peach pineapple cherry hot fruit compote is a pleasing side dish or dessert. It's fast to prepare and kids love it.

    When to serve fruit

    I grew up always having some type of fruit as a salad or side dish with dinner. My husband thinks it's insane. The first time I served fruit as a salad with dinner he said "Fruit is a dessert, you don't eat it with a meal!" My family wouldn't think of having fruit as a dessert. Our philosophy was if it's not chocolate, it's not dessert! It's so funny how families have different ways of thinking about food. So when it comes to this hot fruit compote dish, we debated about whether it's a salad, side dish or dessert (maybe even breakfast?) Since we eat it differently, I tagged it as all four!

    My aunt Dorothy brought this hot and juicy fruit dish to a potluck one year and everyone really liked it. It's colorful on a holiday buffet, and it's a nice complement to white meats like turkey and pork. Think of it as an alternative to cranberry relish or cranberry sauce. It's also a good salad or dessert option for vegetarians and vegans. My girlfriend serves it as a hot topping on ice cream.

    Just three ingredients in hot fruit compote

    All you need to make this inviting dish is two cans of fruit and one can of a fruit pie filling. I use peaches and pineapple packed in their own juice and not in heavy syrup so the dish is not overly sweet. This particular combination of fruit is a nice balance between sweet and tart, but feel free to mix it up and substitute other fruits. Some that work well include sliced mandarin oranges, apricots, or pears. If you prefer, you could also use a pie filling other than cherry. Generally the rule of thumb is two canned fruits packed in their own juice to one pie filling, but you can vary it according to your liking.

    Make it for a crowd

    If you need this for a large buffet or potluck, you can choose larger cans of fruit or simply double the recipe. To keep it warm, put it in a chafing dish or crockpot on the lowest setting. The fruit doesn't need to be cooked, you just need to get it hot for serving.

    Easy Peach Pineapple Cherry Hot Fruit Compote

    Nancy Blackstone
    This hot fruit compote takes only a minute or two to put together and is great for a potluck or buffet. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 148 kcal

    Ingredients
     
     

    • 14.5 ounces sliced peaches packed in their own juice
    • 20 ounces pineapple chunks packed in their own juice
    • 21 ounces cherry pie filling

    Instructions
     

    • Drain peaches, then put them in a 9 x 13 pan. Add pineapple, then top with cherry pie filling.
    • Bake in a 325 degree oven for 25 minutes, until hot and bubbly. Serve immediately.

    Notes

    If you don't care for one of the fruits you can substitute other canned fruits such as apricots, mandarin oranges or pears.
    Cover and refrigerate any leftovers, then reheat at 325 degrees for about 20 minutes or until hot.

    Nutrition

    Calories: 148kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 264mgFiber: 2gSugar: 14gVitamin A: 356IUVitamin C: 13mgCalcium: 23mgIron: 1mg
    Keyword 3 ingredients, 30 minutes, easy, fast, holiday side dish, vegan, vegetarian
    Tried this recipe?Let us know how it was!

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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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      Nancy and Bentley

      Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

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