2 1/2 cups canned purple plums
3 cups canned unpeeled whole apricots
2 1/2 cup pineapple spears
2 tbsp lemon juice
3/4 tsp ground nutmeg
1/4 cup honey
1 tbsp canola oil

Drain fruit; arrange in large baking dish. Sprinkle with remaining ingredients. Heat in very slow oven until fruit is warm, occasionally spooning over fruit syrup which is formed. Serve hot over ice cream balls or sponge cake. Makes 10 -12 servings of Hot Fruit Compote.