Mary Anne's Hot Sherry Fruit Compote
This dish will make any meal a celebration; however, you can serve it at a brunch, shower, or as a dessert at your holiday meal. It's easy, fast, and oh-so-delicious.1 large can (28 oz.) pineapple chunks1 large can (29 oz.) peach slices1 large can (28 oz.) pear slices1 large jar maraschino cherries, drained1 (11 oz.) can Mandarin orangesVanilla Bean Ice Cream, Optional2/3 cup brown sugar1 stick butter, melted1/2 package macaroons, crumbled (2 cups)1/2 cup toasted pecans or slivered almonds1/4 cup cream sherryLiqueur-flavored Whipped Heavy Cream
- Preheat oven to 375 degree F. Butter the bottom and sides of a 9x13x2-inch baking pan. In a large bowl add brown sugar, butter, macaroons, and toasted pecans or almonds. Set aside.
- In a large colander, drain fruit really well; try to get as much of the juice drained as you can. Note: I like to put all the fruit in a colander and let it sit for an hour or so, stirring about every 15 minutes. Place drained fruits in the prepared baking pan and mix well. Add cookie mixture to fruit and mix well again.
- Drizzle sherry over the fruit. Place in oven and bake for approximately 25 to 30 minutes, until hot and bubbly. Serve it warm over ice cream and top with dollops of liqueur-flavored whipping cream, or serve at room temperature.