Hot Fruit Bake
Casseroles
Ingredients
1 (20 oz) can sliced pineapple, drained
1 (17 oz) can apricot halves, drained
1 (16 oz) can peach halves, drained
1 (16 oz) can pear halves, drained
1 (15 oz) jar spiced apple rings, drained
1/2 cup butter or margarine
1/2 cup sugar
2 tablespoons cornstarch
1 cup dry sherry
Instructions
Layer fruit in a 2 quart casserole, and set aside. Melt butter in a small saucepan. Combine sugar and cornstarch; stir into butter. Gradually stir in sherry; cook over low heat, stirring constantly, until thickened and smooth. Pour over fruit; cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Notes
Associated Recipes
Yield
10 servings