 | | Hot Fruit Salad |
|
1 can pear halves, drained
1 can peach halves, drained
1 can pineapple chunks, drained
1 can large prunes, cooked and drained
1/3 c. melted butter
2/3 c. brown sugar
8 maraschino cherries |
|
| Instructions |
Cut pears and peaches into smaller pieces, if desired. Arrange peaches, pineapple, oranges and prunes alternately to look pretty in 8 x 11inch glass baking dish. Blend butter and sugar. Pour over fruit; place in refrigerator for several hours or overnight. Dot with cherries. Bake for 30 minutes in 375-degree oven. Serve with ham, chicken or sausages.
Yield: 8-10 servings. |
|
|
|
|
|
