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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Fruit Bake Recipe

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This recipe for Hot Fruit Bake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 20 oz. Can sliced pineapple, drained
1 17 oz. Can apricot halves, drained
1 16 oz. Can peach halves, drain
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 (cooking sherry will do)
Directions:
Directions:
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 and 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 degrees for 45 minutes or until bubbly. Yield: 10 servings.
Personal Notes:
Personal Notes:
Another dish for the Christmas Brunch. Every year I have to write all these cans on my grocery list. Maybe I’ll add a Christmas grocery list to this cookbook. Starting when we lived in Fern Creek and every Christmas since, Dad has photographed the array of cans on the counter. I have no idea why and neither does he! 10/01/05

 

 

 

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