Fruit Compote

Ingredients:

2 tablespoons  quick cooking tapioca
2  tablespoons  sugar
1/8 teaspoon  salt
½  cup  water
1  can  frozen orange juice concentrate - (6 oz) -- partially thawed
1 can  pineapple chunks in juice - (20 oz)
1 cup  whole fresh or frozen strawberries
1 large  firm but ripe banana

In a small saucepan, combine tapioca, sugar, salt and water.  Stirring constantly, bring mixture to a full rolling boil.  Remove from heat.

Place orange juice concentrate in a medium bowl and add heated mixture, stirring to combine.  Stir in pineapple and juice.  Chill at least 4 hours or overnight.

Just before serving, add strawberries and bananas.  Serve in stemmed glasses.

This recipe yields 4 servings.

Description:A delightful do-ahead addition to brunch.  This is an easy recipe to double or triple for large groups."

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