Hot Spiced Compote

• 2 oranges, sliced and seeded
• 1 1/2 cups water
• 1 (15 1/2-ounce) can pineapple chunks, undrained
• 1 (16-ounce) can sliced peaches, undrained
• 1/2 teaspoon grated lemon rind
• 5 whole cloves
• 3 (3-inch) sticks cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (16-ounce) can purple plums, drained
• 1 (11-ounce) can mandarin oranges, drained
• 3 tablespoons Cognac

1. Cut orange slices in half. Combine orange slices and water in a medium-size non-aluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Strain, discarding pulp.
2. Drain pineapple and peaches, reserving juice. Combine hot orange liquid, reserved pineapple and peach juice, lemon rind, cloves, cinnamon, and nutmeg in non-aluminum saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Add pineapple, peaches, plums, and mandarin oranges; heat thoroughly. Stir in Cognac. Serve in dessert bowls.
3. Note: Ladle into an insulated container for a picnic.

oranges, water, pineapple, peaches, lemon rind, cloves, cinnamon, ground nutmeg, purple plums, mandarin oranges, cognac

Taken from www.myrecipes.com/recipe/hot-spiced-compote (may not work)