Hot Sherried Fruit Casserole Recipe 55
HOT CURRIED FRUIT
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
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.
BAKED FRUIT CASSEROLE
I normally derve this warm but it is good cold too.
Provided by Beverley Williams
Categories Fruit Sides
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Place the pie filling in a 2 qt. casserole.
- 3. Add all the fruits to the pie filling.
- 4. Stir in the sherry.
- 5. Bake for 45 minutes.
SHERRIED BAKED FRUIT
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
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 CASSEROLE
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
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
HOT FRUIT CASSEROLE
This is a great winter recipe when fresh fruit is unavailable. Its great for a brunch. Everyone asks for the recipe when I serve it. Enjoy!
Provided by momstar
Categories Breakfast
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Drain the pineapple chunks, peaches, pears, and cherries.
- slice the bananas and sprinkle with lemon juice.
- Add the bananas to the fruit.
- Transfer half of the fruit mixture to a 3 quart casserole dish.
- Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
- Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
- Bake for 30 to 40 minutes, or until fruit is bubbly.
- Stir to combine before serving.
CONTEST-WINNING HOT FRUIT COMPOTE
"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.
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