Hot Sherried Fruit Casserole Recipe 55

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HOT FRUIT CASSEROLE



Hot Fruit Casserole image

Very tasty fruit dish, especially around the fall and winter holidays. Will keep well in refrigerator for several days. Looks really attractive when served with baked ham on a buffet table. Another one of my mother's recipes for which I have no origin.

Provided by Gwanny Hill

Categories     Fruit

Time 8h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pineapple chunks, drained
1 (15 ounce) can peach slices, drained
1 (15 ounce) can pear halves in natural juice, drained
1 (15 ounce) can apricot halves, drained
1 (14 ounce) jar spiced apple rings, drained
2 tablespoons flour
1/2 cup butter, melted
1/2 cup brown sugar
1 cup cream sherry

Steps:

  • Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
  • pear halves, apricot halves and spiced apple rings.
  • Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
  • Cook over medium heat, stirring constantly until thickened.
  • Pour over fruit, cover and refrigerate overnight.
  • Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
  • NOTE: Cooking time refers to both cooking and chilling time.

Nutrition Facts : Calories 336, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 52, Fiber 3.1, Sugar 44.4, Protein 1.2

SHERRIED BAKED FRUIT



Sherried Baked Fruit image

I generally make this with cream sherry, but you can use dry if you want it not quite so sweet. The refrigerating overnight is to allow the fruit and sherry sauce flavors to blend more thoroughly. It's good served hot out of the oven or cold later on (after baking of course). May be served in dishes or poured over pound cake, pudding or ice cream. Or you can put a dollop of vanilla ice cream on top. Times do not include chilling time overnight.

Provided by echo echo

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup melted butter
2 tablespoons flour
1 (29 ounce) can pear halves in natural juice
1 (29 ounce) can peach halves in syrup
1 (20 ounce) can pineapple chunks
1 (14 ounce) can spiced apple rings
1 (17 ounce) can apricot halves
1/2 cup sugar
1 cup sherry wine

Steps:

  • Combine butter and flour in small saucepan over low heat, blending until smooth.
  • Stir in sugar.
  • Slowly add sherry, stirring constantly, until thickened.
  • Combine the sauce with the drained fruits in a 2-quart casserole.
  • Cover and refrigerate overnight.
  • Bake at 350° for 30 minutes.

Nutrition Facts : Calories 496, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.6, Carbohydrate 103.9, Fiber 7.2, Sugar 91.3, Protein 2.4

HOT FRUIT COMPOTE



Hot Fruit Compote image

This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 10

Number Of Ingredients 11

1 can (28 ounces) pear halves in heavy syrup
1 can (28 ounces) peach halves in heavy syrup
1 can (20 ounces) pineapple chunks in juice
1/2 cup dried apricots
1/2 cup dried prunes
1/2 cup dried cherries or raisins
2 tablespoons packed brown sugar
1/4 cup brandy, if desired
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds, if desired

Steps:

  • Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
  • Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
  • Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

Nutrition Facts : ServingSize 1 serving

HOT CURRIED FRUIT



Hot Curried Fruit image

Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 8

2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder

Steps:

  • In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED HOT FRUIT CASSEROLE



Spiced Hot Fruit Casserole image

This is a recipe that I have used for many years from Taste of Home. It is a different twist on canned fruit. My friends enjoy it and often ask for the recipe.

Provided by Donna Cease

Categories     Fruit Sides

Time 40m

Number Of Ingredients 8

2 can(s) (one 20 ounces, one 8 ounces) pineapple chunks
2 can(s) (15-1/4 ounce each) apricots, drained and quartered
1 can(s) (29 ounces) sliced peaches, drained
1 can(s) (29 ounces) pear halves, drained and quartered
3/4 c packed brown sugar
1/4 c butter
2 cinnamon sticks (3 inches)
1/2 tsp ground ginger

Steps:

  • 1. Drain pineapple, reserving juice.
  • 2. In an ungreased shallow 3-1/2- quart baking dish combine the pineapple, apricots, peaches and pears: set aside.
  • 3. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice and bring to a boil.
  • 4. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. Bake uncovered at 350 degrees for 30 minutes or until heated through.

HOT SHERRIED FRUIT CASSEROLE RECIPE - (5/5)



Hot Sherried Fruit Casserole Recipe - (5/5) image

Provided by karen1

Number Of Ingredients 12

1 medium can sliced pineapple
1 medium can peach halves
1 medium can pear halves
l medium can apricot halves
1 can bing cherries
1 medium can mixed fruit
maraschino cherries
Sauce
a stick butter
2 heaping tablespoons flour
1/2 cup light brown sugar
1 cup sherry (Gallo dry cooking sherry)

Steps:

  • Drain fruit and arrange in layers in a 2 qt. casserole. Cook sauce in double boiler until thick and smooth. Pour hot sauce over fruit cover and refrigerate overnight or several days. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.

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