Hot Fruit Compote

• 1 (28 ounce) can pears in heavy syrup
• 1 (28 ounce) can peaches in heavy syrup
• 1 (20 ounce) can pineapple chunks in juice
• 12 cup dried apricot
• 12 cup dried prune
• 12 cup dried cherries
• 2 tablespoons brown sugar
• 14 cup brandy
• 12 teaspoon cinnamon
• 14 teaspoon freshly grated nutmeg
• 12 cup sliced almonds

1. Heat oven to 375.
2. Drain canned fruit, reserving syrup and juice.
3. Mix syrup and juice.
4. Cut pears and peaches into bite sized pieces.
5. Layer canned and dried fruit in 3 quart casserole or 9 x 13 baking dish.
6. Mix brown sugar and brandy, pour over fruit.
7. Pour reserved juice mixture over fruit just until fruit is covered.
8. Discard remaining juice mixture.
9. Sprinkle cinnamon, nutmeg and almonds over fruit.
10. Bake uncovered 45 minutes or until bubbly.
11. Serve warm or cool.

syrup, peaches, pineapple, apricot, dried prune, cherries, brown sugar, brandy, cinnamon, nutmeg, almonds

Taken from www.food.com/recipe/hot-fruit-compote-292915 (may not work)