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Tuesday, May 26, 2015
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Martinsville, Virginia 24115
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Fruit Compote
Contributed by: Becky Stegall in “Recipes and Remembrances� By
  • 16-oz. can pear halves, undrained and chopped
  • 2 bananas, sliced
  • 2 apples, cored and cubed
  • 15-1â�„4 oz. can pineapple chunks, undrained
  • 10-oz. pkg. strawberries, thawed and drained
  • 83â�„4-oz. can fruit cocktail, undrained
  • 1â�„2 cup maraschino cherries
  • 31â�„2 oz. package instant pudding
Chop pear halves, slice the bananas and core and cube the apples. Combine pear halves with liquid, pineapple with liquid, bananas, apples, strawberries, fruit cocktail with liquid and cherries. Stir in pudding mix and blend well. Cover and refrigerate eight hours or overnight. Use a slotted spoon to serve mixture. This also goes well over pound cake slices.

(This recipe was contributed as part of a "Cook of the Week" feature.)

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