Exotic Compote with Sugar Cane
By Melissa's Corporate Chefs


1/2 package Sugar Cane peeled and cut lengthwise in quarters
2 3 ounce packages Dried Pineapple Rings
1 package Dried Mango Slices diced
1/3 cup Chopped Crystallized Ginger finely chopped
3 tablespoons Orange Peel
1/2 cup Flame Seedless Raisins
1 cup Dried Apricots halved
1 stick Canela (Cinnamon Sticks)
1 1/2 cups Orange Juice (not from concentrate)
1/4 cup Cream Sherry
3 tablespoons Brown Sugar


Mix all ingredients in a 3 - 4 quart microwavable casserole. Microwave 12 minutes covered, whisking every 6 minutes. Microwave an additional 12 minutes unconvered, whisking every 6 minutes. Allow to cool before placing in air tight container. Serve over pancakes, ice cream or in a frosty dessert dish with whipped topping.

Keep in refrigerator.