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Baked Mustard Fruit Compote
1 (8 oz.) can pineapple chunks, undrained
2 bananas, sliced
1 (16 oz.) can peach slices, drained
1 (16 oz.) can pear slices, drained
1 (10 oz.) jar maraschino cherries, drained
1/2 c. firmly packed brown sugar
1/4 c. butter or margarine
1 1/2 tbsp. prepared mustard
Drain pineapple, reserving juice. Toss bananas in pineapple juice; drain. Combine pineapple, bananas, peaches, pears and cherries in a 1 1/2 quart baking dish. Set aside. Combine remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until smooth and bubbly. Pour over fruit. Bake uncovered at 325 degrees for 20 to 25 minutes or until thoroughly heated. Yield: 8 servings.
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