Baked Fruit Compote


1 jar (10oz) currant jelly
1 can (16 oz) pear halves, drained (reserve 1/4 cup syrup)
1 can (16 oz) peach halves, drained
6 plums, halved and pitted
Vanilla ice cream

In small saucepan, melt jelly in reserved pear syrup, stirring occasionally. In baking dish, 11 1/2 x 7 1/2 x 1 1/2", arrange fruit cut sides down; pour hot syrup over fruit. Bake at 350F for about 20 minutes, basting occasionally. Serve warm with ice cream.