Recipe by echo echo
I generally make this with cream sherry, but you can use dry if you want it not quite so sweet. The refrigerating overnight is to allow the fruit and sherry sauce flavors to blend more thoroughly. It's good served hot out of the oven or cold later on (after baking of course). May be served in dishes or poured over pound cake, pudding or ice cream. Or you can put a dollop of vanilla ice cream on top. Times do not include chilling time overnight.
- 1⁄4 cup melted butter
- 2 tablespoons flour
- 1 (29 ounce) can pear halves in natural juice
- 1 (29 ounce) can peach halves in syrup
- 1 (20 ounce) can pineapple chunks
- 1 (14 ounce) canspiced apple rings
- 1 (17 ounce) can apricot halves
- 1⁄2 cup sugar
- 1 cup sherry wine
Directions See How It's Made
- Combine butter and flour in small saucepan over low heat, blending until smooth.
- Stir in sugar.
- Slowly add sherry, stirring constantly, until thickened.
- Combine the sauce with the drained fruits in a 2-quart casserole.
- Cover and refrigerate overnight.
- Bake at 350° for 30 minutes.