Sherried fruit casserole

Yield: 12 Servings

Measure Ingredient
1 can (16 Oz) Sliced Pineapple
1 \N Jar (8 Oz) Apple Rings
1 can (16 Oz) Peach Halves
1 can (16 Oz) Pear Halves
1 can (16 Oz) Apricot Halves
8 tablespoons Butter Or Margarine
½ cup Brown Sugar
2 tablespoons Flour
¾ cup Sherry; or more as desired

Drain all fruit. Cut pineapple and apple slices in half; peach halves, if they are large, may also be cut. Arrange fruit in alternate layers in a medium-deep casserole. In top of a double boiler, combine butter, sugar, flour, and sherry. Cook over hot water, stirring until smooth and thick.

Pour over fruit in casserole. Cover casserole and refrigerate overnight.

Before serving, heat in 350° until hot and bubbly, about 20 to 25 minutes.

Keeps well for several days.

Serves 12

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Mrs. Charles G. Moyers, Jr.

Posted to MC-Recipe Digest V1 #881 by Bill Spalding <billspa@...> on Nov 03, 1997

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