Hot Dessert Compote

This recipe was given to my mother by a family friend Patty Ogden.

Ingredients
Bing cherries, pitted
peaches
ginger snap cookie crumps
burgundy wine, mixed with 2 fruit juices ( 1/4 to 1/2 cup of each)
cinnamon
sugar

Process

1. Combine the fruits, wine, 2 juices, sugar and cinnamon in a casserole dish. 
2. Top with ginger snap cookie crumbs. 
3. Bake at 350 and serve piping hot, with hard sauce. 

I have included a link to the Pioneer Woman's hard sauce HERE.