Hot Fruit Salad Recipe
Ingredients
| White raisins | 1⁄2 Cup (8 tbs) | |
| Pears | 1 Can (10 oz) | |
| Peaches | 1 Can (10 oz) | |
| Pineapple chunks | 1 Can (10 oz) | |
| Cherries | 1 Can (10 oz) (White Queen Anne) | |
| Oranges | 3 , peeled and quartered | |
| Salt | 1⁄4 Teaspoon | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Cooking sherry | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 113 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 1.2 g5.9%
Trans Fat 0 g
Cholesterol 4.8 mg1.6%
Sodium 44 mg1.8%
Total Carbohydrates 25 g8.2%
Dietary Fiber 1.7 g7%
Sugars 19.4 g
Protein 0.89 g1.8%
Vitamin A 3.4% Vitamin C 25%
Calcium 1.7% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
Drain fruits, reserving 3/4 cup of mixed juice.
Cut all fruit except oranges into large chunks.
Cook oranges until tender; add salt.
Drain well; add to mixed fruits.
Add sugar.
Combine butter, flour and fruit juice; cook until thick.
Add Sherry.
Fold sauce into fruit.
Refrigerate overnight or freeze until needed.
Bake at 350 degrees for 30 minutes or until mixture bubbles.
Serve hot
Chef
