Right now, Kansas City is having beautiful weather. It is 61 degrees outside, a little cloudy, but a perfect fall day. I am having a hard time wanting to give up the bounty of delicious summer fruits and veggies, but there are a few things in the fall I really look forward to making and sharing with friends. One being warm fruit compote with maple whipped cream. Just thinking about it makes me hungry! This recipe is a great end to an autumn inspired dinner. Let me know what you think!
Warm Fruit Compote and Maple Whipped Cream
2 cans of diced peaches
2 cans of pear halves
1 can of mandarin oranges
1 8oz jar of strawberry jam (seedless)
1 can cherry pie filling.
Preheat oven to 350 degrees. Open all cans of fruit and drain off liquid into a reserve bowl. (Do not drain off cherry pie filling, that would be too hard and ridiculous) Place drained fruit into a 9x13 baking dish, along with cherry pie filling. In a sauce pan combine strawberry jam and a cup of the reserved fruit liquid. Turn on medium heat and let jam melt into fruit liquid until consistency of syrup. (You may want to add more reserved fruit liquid if you like). When heated through, add to 9x13 baking dish and stir into fruit. Place baking dish in the oven for 30-45 minutes. Serve warm topped with Maple Whipped Cream
Maple Whipped Cream
1/2 cup Heavy Whipping Cream
2 Tbsp of Pure Maple Syrup
Beat cream in a mixer until peaks start to form. Add maple syrup and mix until firm. ( *special tip* make sure your bowl and beaters are chilled before to ensure a great result with whipped cream)