- 8
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Ingredients
- 16oz can peach halves, drained
- 16oz can pear halves, drained
- 16oz can apricot halves, drained
- 8oz can sliced pineapple, drained
- 1/2 cup butter
- 2 Tbsp all-purpose flour
- 1/2 cup cream sherry (or 1/4 cup cooking sherry and 1/4 cup whipping cream)
- 3/4 cup light brown sugar, divided
- 1/4 cup chopped pecans
- 1/2 cup flaked coconut
Preparation
Step 1
Arrange fruit in layers in a buttered 2-quart baking dish. In a 1-quart saucepan, melt butter over medium heat. Add flour, one tablespoon at a time, stirring well after each addition. Stir in sherry and ½ cup of brown sugar. Bring to boiling, stirring constantly. Pour sherry mixture over fruit. Sprinkle with remaining brown sugar and pecans. Top with coconut. Cool. Cover & chill overnight.
Preheat oven to 350˚. Uncover baking dish and bake for 30 minutes.