Hot Fruit Compote
8 soft coconut macaroons
1 (16 1/2 oz.) can dark sweet cherries, drained
1 (16 oz.) can sliced peaches, drained
1 (15 1/4 oz.) can pineapple chunks, drained
1 (17 oz.) can apricot halves, drained
1 (16 oz.) can pear halves, drained
1 (21 oz.) can cherry pie filling
1/2 c. brandy
Preheat oven to 400 degrees F.
• Crumble macaroons in shallow pan.
• Bake at 400 degrees F. for 3 to 4 minutes or until lightly toasted.
• Cool.
• Sprinkle 1/2 amount in 2 1/2 quart casserole.
• Layer remaining ingredients in order given.
• Sprinkle remaining macaroons on top.
• Cover and refrigerate 8 hours.
• Remove from refrigerator.
• Let stand 30 minutes.
Preheat oven to 350 degrees F.
• Bake uncovered for 35 to 40 minutes or until bubbly.
Yields 8 to 10 servings.
Cherry Pie with Coconut Topping
For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
For pie
Simple Pie Pastry
2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel
Make topping
Mix first 6 ingredients in medium bowl.
Add butter; rub in with fingertips until mixture resembles coarse meal.
Cover and refrigerate.
Make pie
• Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper.
• Peel off top sheet of paper.
• Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish.
• Peel off paper.
• Press pastry gently into dish.
• Fold overhang under; crimp to form high-standing decorative edge.
• Chill 15 minutes.
Preheat oven to 425°F.
• Mix remaining ingredients in large bowl.
• Let stand until cherries release juices, about 10 minutes.
• Transfer cherry mixture to crust.
• Bake pie 15 minutes.
• Reduce oven temperature to 375°F.
• Transfer pie to baking sheet.
• Sprinkle topping over pie.
• Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes.
• Transfer to rack.
• Cool 30 minutes.
• Serve warm or at room temperature.
Yield: Serves 8.
Easy Cherry Cobbler
1 cn 21-oz. cherry pie filling
1/2 ts Almond extract
1/2 pk 18-oz. cake mix (about 2 C)
Pecans; chopped, optional
1/4 c To 1/2 cup butter; melted
Mix cherry pie filling w/almond extract and pour into buttered 9″x9″ pan. Sprinkle cake mix and nuts over pie filling. Drizzle melted butter over all. Bake in a 350 degrees F oven for 55 mins. Serve warm w/ice cream.