Hot Fruit Casserole

"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."
 
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Ready In:
8hrs 20mins
Ingredients:
9
Serves:
8-10
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ingredients

  • 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) jar spiced apple rings, drained
  • 2 tablespoons flour
  • 12 cup butter, melted
  • 12 cup brown sugar
  • 1 cup cream sherry
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directions

  • 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.

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RECIPE SUBMITTED BY

I am a retired RN living in Charlotte, NC. My husband died in 2003 on July 4 so my only housemates are my two dogs, FuTu and Little Bit. My 3 children and their families all live within 45 minutes of me. I love to cook, and often send meals out to sick and elderly or families with new babies. I collect cookbooks, have about 500 but still love to check 'ZAAR daily for new ideas and recipes. The cookbook I use most often is called "Recipes and Remembrances" and has 1000 recipes compiled by my Sunday School class from church members--in compiling the recipes, each committee member included their on favorites so that we could use this as our main source for cooking.
 
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