BRANDIED FRUIT COMPOTE
1 large tin of each (825g cans), Apricot halves, Peach
slices, Whole plums.
1/2 cup of brown sugar
1/4 cup sultanas
1/2 cup of Brandy of Grand Marnier
1/4 cup of blanched almonds.
Drain fruit and reserve 2 cups. Combine this juice in pan
with sugar and sultanas, bring to boil and stir until sugar
dissolved.
Cool.
Mix liquid with fruit, add brandy and refrigerate.
Add nuts prior to serving.
