HOT FRUIT SIDE DISH

Diana Sirianni

 

 

     Fruit:

 

2         1 lb. cans sliced pears, drained

2         1 lb. cans sliced peaches, drained

2         1 lb. cans apricots, drained

1    1 lb. can chunk pineapple, drained but save ½ cup of the juice for sauce below

1    cup fresh cranberries, if available.  Otherwise, use dried cranberries and rehydrate them

      with a cup or two of boiling water for 5-10 minutes.  Then drain.

……………………………………………….

 

Sauce:

 

½ cup margarine  (1 stick)

1 cup brown sugar

Ό cup dried tapioca (I used ‘Minute’)

½ cup pineapple juice (that was saved)

½ tsp. cinnamon

 

  1. Drain the pears, peaches and apricots and cut into bite-size pieces or leave in slices.
  2. Drain the pineapple and SAVE ½ cup of the juice.   
  3. Add the cranberries.
  4. Spray a 9 x 13-inch Pyrex-type of dish with PAM, and put all the drained fruit in it.
  5. In small saucepan, melt the margarine.  Add the rest of the ingredients and stir for several minutes until it gets a little syrupy.  Pour on top of the fruit. 
  6. Bake at 300 for 1 hour and stir several times while baking.  Do NOT cover.

 

NOTE:  You can assemble all of this ahead of time and refrigerate it.  Place on countertop about 1 hour before baking to bring it to room temperature.  Then bake as directed above.

 

Recipe can be served hot, warm, or at room temperature. 

 

Serves:  About 15 as a side dish.

 

Especially good served with ham.