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1. In a 3 1/2- or 4-quart slow cooker combine pear, undrained pineapple, dried apricots, orange juice concentrate, brown sugar, tapioca, and ginger.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cherries at the end.
3. To serve, spoon warm compote into dessert dishes. If desired, top with coconut and nuts.