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