Serves: 12
1 can (20 ounces) pineapple chunks
1 can (16 ounces) peach halves
1 can (16 ounces) pear halves
1 can (16 ounces) apricot halves
1 jar maraschino cherries
Orange Sauce:
1/3 cup sugar
2 tablespoons corn starch
1/4 teaspoon salt
1/2 cup light corn syrup
1 cup orange juice
1 tablespoons orange rind
Drain fruit. Arrange in 13 x 9 x 2 inch baking dish with cherries in hollows. Set aside. To make sauce, combine sugar, corn starch, salt, corn syrup, orange juice and rind in pan. Heat to a boil. Remove, pour sauce over fruit compote. Bake at 350 degrees for 30 minutes.
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