FRUIT SAUCE
Heat oven to 375 F. Pour butter over crumbs; mix until all are buttered.
Drain syrup from cherries and apricots; reserve for sauce. Place a layer of
crumbs in a 1 1/2 quart baking dish. Add a layer of fruit; sprinkle with
1/3 of the sugar, lemon juice and rind, spices and salt. Repeat until all
ingredients have been used, reserving a few crumbs for top. Bake 30
minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings.
Fruit Sauce: Blend 1/4 cup of the fruit juice with cornstarch until smooth.
Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until
thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir
until well blended. Remove from heat; cool. Whip cream; fold into sauce
with lemon flavoring.
Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972
Formatted for MasterCook by Mardi Desjardins, March 22, 1998.
Recipe by: Loyta Wooding
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Mar 26, 1998
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