Recipe by Gwanny Hill
Very tasty fruit dish, especially around the fall and winter holidays. Will keep well in refrigerator for several days. Looks really attractive when served with baked ham on a buffet table. Another one of my mother's recipes for which I have no origin.
- 1 (16 ounce) can pineapple chunks, drained
- 1 (15 ounce) can peach slices, drained
- 1 (15 ounce) can pear halves in natural juice, drained
- 1 (15 ounce) can apricot halves, drained
- 1 (14 ounce) jarspiced apple rings, drained
- 2 tablespoons flour
- 1⁄2 cup butter, melted
- 1⁄2 cup brown sugar
- 1 cup cream sherry
Directions See How It's Made
- Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
- pear halves, apricot halves and spiced apple rings.
- Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
- Cook over medium heat, stirring constantly until thickened.
- Pour over fruit, cover and refrigerate overnight.
- Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
- NOTE: Cooking time refers to both cooking and chilling time.