(Recipe) Fresh Fruit Compote

3 ct. Markon Lemons, juiced, yield 6 Tbsp.
3 lb. Markon Gala Apples, trimmed and medium diced
3 lb. Cantaloupe, trimmed and medium diced
3 lb. Pineapple, trimmed and medium diced
1 c. GFS Medium Brown Sugar

Recipe Preparation

1. Place pineapple, cantaloupe, brown sugar and lemon juice in a heated nonreactive rondeau. Cook up to 2 minutes over medium heat until the fruit is warmed through and slightly softened.

2. Add apples. Cook for 1 minute or until apples are just warmed through and begin to soften. Immediately spread fruit mixture on a parchment-lined sheet pan. Refrigerate and let cool uncovered. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed.