"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hot Fruit Platter Recipe

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This recipe for Hot Fruit Platter, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1lb can sliced pineapple
1/2 lb dried apricots
1/2 lb dried prunes
1 1lb can peach halves
1 1lb can pear halves
1 1lb can black cherries, pitted if available
1 pint applesauce
juice of 1 lemon
4 tbsp brown sugar

Directions:
Directions:
Drain off all juices, saving only the pineapple juice. Marinate apricots and prunes in the pineapple juice for 1 hour. Drain marinade and save. Arrange the fruit attractively in a greased oven-proof platter. Sprinkle with the lemon juice and some of the pineapple juice. Spread the apple sauce over the whole and top with the brown sugar sprinkled over. Bake in 350 oven for 1 hour. Serve as an accompaniment to poultry or other meats.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this from my friend Vicki Bumagen.

 

 

 

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