Recipe - Four-Fruit Compote

20 ounce Pineapple chunks in juice
One half cup Sugar
2 tablespoon Cornstarch
1/3 cup Orange juice
1 tablespoon Lemon juice
11 ounce Mandarin oranges, drained
3 Unpeeled apples, chopped (up
to 4)
2 Bananas, cut or sliced up (up to 3)

Drain pineapple, reserving Three fourths cup juice. In a saucepan, combine sugar and
cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and
stir over medium heat until thickened and bubbly; cook and stir 1 minute
longer. Remove from the heat; set aside. In a bowl, combine pineapple
chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir
gently to coat. Cover and refrigerate. Yield: 1216 servings.

Recipe by: Taste of Home Feb/Mar 94 Posted to TNT Prodigy's Recipe
Exchange Newsletter by Sherry Zeiss zeiss@tab.com on Mar 29, 1997