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Hot Fruit Casserole |
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Convert to US/English units
Hot Fruit Casserole - print recipe
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| Yield: |
| 12 |
| Ingredients: |
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1 can
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peach halves - (28 oz) |
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1 can
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peach slices - (28 oz) |
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1 can
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pineapple chunks - (15 1/4 oz) |
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1 can
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apricot halves - (17 oz) |
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1 can
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pear halves - (28 oz) |
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1 can
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pitted dark cherries - (17 oz) |
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1 can
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Kadota figs - (17 oz) |
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(or figs packed in light syrup) |
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1 bag
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coconut |
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3
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bananas - (to 4) |
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Lemon juice as needed |
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Brown sugar as needed |
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Butter as needed |
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2 pkt
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slivered almonds - (2 oz ea) |
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2/3 cup
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banana liqueur or Cointreau |
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| Method: |
Drain fruit. The day of serving, slice bananas and sprinkle with lemon juice to keep from turning brown.
Mix all fruits together. Layer coconut and fruits in two 2-quart casseroles.
Sprinkle liberally with brown sugar and dot with butter. Sprinkle almonds on top. Pour liqueur over top. Bake at 300 degrees for 20 to 30 minutes.
This recipe yields 12 to 14 servings.
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