Sherried baked fruit (modify)

Yield: 20 servings

Measure Ingredient
\N \N Page 301
2 cans 20-oz chunk pineapple
1 can 29-oz sliced freestone
\N \N Peaches
1 can 17-oz can apricots, sliced
1 can 16-oz pitted Bing cherries
\N \N Or blueberries
2 \N 15-oz jars spiced apple ring
½ cup Butter (modify!)
4 tablespoons Flour
1 cup Brown sugar
¼ cup Sherry

NECESSITIES AND TEMPTATIONS

VIA BETTE LELAND CGVH43B

Heat oven to 350. Drain fruit. Arrange in layers in a 3-qt. baking dish. Melt butter. Add flour and stir until well blended. Add brown sugar and sherry. Cook until thick. Pour over fruit. Bake 30 min.

Elegant for buffet dinner parties, large or small.

December 9, 1994.

D/L From the Prodigy Service. From the recipe files of Sue Smith, TXFT40A@..., S.Smith34. 1⅘á

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