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Ingredients
- 1 (20 ounce) can sliced pineapple, drained
- 1 (17 ounce) can apricot halves, drained
- 1 (16 ounce) can peach halves, drained
- 1 (16 ounce) can pear halves, drained
- 1 (15 ounce) jar spiced apple rings, drained
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup dry sherry
Preparation
Step 1
Layer fruit in a 2-quart casserole, and set aside.
Melt butter in a small saucepan. Combine 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 baking. Bake, uncovered, at 350deg for 30 minutes or until bubbly. Yield: 10 servings.