Fruit Compote

• 2 (15 1/2 oz.) cans pineapple chunks
• 1 (8 oz.) pkg. mixed dried fruit
• 1/2 c. packed brown sugar
• 1/3 c. rum or whiskey
• 1 tsp. finely shredded orange peel
• 1/2 tsp. finely shredded lemon peel
• 1/2 c. orange juice
• 2 Tbsp. lemon juice
• 1 (16 oz.) can pitted dark sweet cherries, drained

1. In a 3 1/2 or 4-quart crock-pot, combine undrained pineapple, dried fruit, sugar and rum or whiskey.
2. Stir in orange peel, lemon peel, orange and lemon juice.
3. Cover; cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.
4. To serve, gently stir in drained cherries.
5. Cover; cook on low or high heat for 15 minutes more.
6. Serve warm over slices of pound cake or ice cream. Makes 8 servings.

pineapple chunks, mixed dried fruit, brown sugar, rum, orange peel, lemon peel, orange juice, lemon juice, sweet cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074370 (may not work)