Combine the pineapple, pears, peaches, cherries, orange juice concentrate, brown sugar, and vanilla extract in a 4-quart slow cooker.
Cover and cook on HIGH for 3-1/2 hours or LOW for 5-1/2 hours. (Hands-off cooking means you can forget about it until it’s almost done!)
Uncover the slow cooker and remove about 4 tablespoons of the liquid.
In a small mixing bowl, whisk together the reserved liquid and cornstarch until smooth.
Stir the cornstarch mixture back into the slow cooker. Continue cooking for another 15-20 minutes until the compote thickens.
Serve the compote warm over vanilla ice cream, pancakes, or yogurt. Store leftovers in an airtight container and refrigerate for up to 5 days.
