Warm fruit compote

Warm Fruit Compote
2 (29 ounce) cans sliced peaches, drained
2 (29 ounce) cans pear halves, sliced and drained
1 (20 ounce) can pineapple chunks, drained
1 (15 1/4 ounce) can apricot halves, sliced and drained
1 (21 ounce) can cherry pie filling
In 5 quart slow cooker, combine peaches, pears, pineapple and apricots. Top with pie filling. Cover; cook on high for 2 to 2 1/2 hours, or until hot throughout.
Note:
Serve hot as a side dish with the main course. Or chill and serve, also as a side dish, or as dessert. Its also good as a topping for angel food cake, vanilla ice cream and frozen yogurt.
Makes 14 to 18 servings.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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