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| Hot Fruit Casserole
one 20 ounce can of sliced pineapple, drained
one 17 ounce can of apricot halves, drained
one 16 ounce can of peach halves, drained
one 15 ounce jar of sliced apple rings, drained
1/2 cup of butter
1/2 cup of sugar
2 tablespoons of cornstarch
1 cup of dry sherry |
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Layer fruit in a 2 quart casserole dish and set aside. Melt butter in a small saucepan. Combine the sugar and cornstarch, stir into butter. Gradually stir in sherry, cook over low heat, stirring constantly, until thickened and smooth. Pour over fruit, cover and refrigerate overnight. Remove from refrigerator 15 minutes before serving. Bake, uncovered, at 350ºF. for 30 minutes or until bubbly. Serves 10
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