| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbara2 | 1 | servings | ||
INGREDIENTS
| 1 | Can; (18 oz.) peaches, | |
| ; pears & pineapple | ||
| ; in their juices | ||
| 1/2 | c | Golden or dark raisins |
| 1/2 | c | Dried figs; prunes and apricots |
| 1/4 | c | Plus 2 Tablespoons brandy |
| 1/4 | c | Plus 1 Tablespoon light brown sugar |
| 1/2 | lb | Macaroons or almond cookies; crushed |
INSTRUCTIONS
Preheat oven to 350 degrees. Drain the canned fruit, reserving 1 1/2 cups of natural fruit juice. Mix the canned fruit with raisins, dried figs, prunes and dried apricots in a large casserole or oven- proof serving bowl. Mix the brandy and brown sugar together and warm slightly to dissolve sugar. Pour over fruit and sprinkle the top with half of the crushed macaroons. Bake, uncovered for 20 to 25 minutes, until syrup is bubbly. Remove from oven and top with the remaining macaroons over top. Sprinkle the tablespoon of brown sugar over all. In a large ladle heat the remaining brandy until it flames. Pour flaming over fruit medley and serve at once. Yield: 12 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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