Free Recipe Sherried Fruit Casserole
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Sherried Fruit Casserole Recipe
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
Sherried Fruit Casserole Preparation
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
Cooking Temperature:
Recipe Serves: 12
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