0
(0)
CATEGORY CUISINE TAG YIELD
Fruits Fruits, Bakery-shop 12 Servings

INGREDIENTS

1 cn (16 Oz) Sliced Pineapple
1 Jar (8 Oz) Apple Rings
1 cn (16 Oz) Peach Halves
1 cn (16 Oz) Pear Halves
1 cn (16 Oz) Apricot Halves
8 tb Butter Or Margarine
1/2 c Brown Sugar
2 tb Flour
3/4 c Sherry; or more as desired

INSTRUCTIONS

Drain all fruit. Cut pineapple and apple slices in half; peach halves, if
they are large, may also be cut. Arrange fruit in alternate layers in a
medium-deep casserole. In top of a double boiler, combine butter, sugar,
flour, and sherry. Cook over hot water, stirring until smooth and thick.
Pour over fruit in casserole. Cover casserole and refrigerate overnight.
Before serving, heat in 350° until hot and bubbly, about 20 to 25 minutes.
Keeps well for several days.
Serves 12
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Charles G. Moyers, Jr.
Posted to MC-Recipe Digest V1 #881 by Bill Spalding <billspa@icanect.net>
on Nov 03, 1997

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?