Saturday, December 27, 2014

baked mixed fruit

This is a good dish to serve with breakfast or brunch, but it also makes a good dessert.
It needs to be served warm.

Baked Mixed Fruit
29 oz. can sliced peaches
2 - 11 oz. cans mandarin oranges
20 oz. can pineapple tidbits
16 oz. can dark sweet pitted cherries
1/2 cup butter
3 Tbsp. cornstarch
1/4 cup brown sugar
1 or 2 tsp. almond extract
1 tsp. vanilla
dash cinnamon

Drain fruit, reserving the pineapple juice plus enough of another juice to measure one cup.

Stir together the cup of reserved juice with cornstarch and brown sugar in a sauce pan. Cook until thickened (this is only a few minutes).
Remove from heat, stir in butter, then extracts and cinnamon.

Gently toss fruit together in a 2 quart baking dish.
Pour cooked mixture over the fruit and fold in until well mixed.

Bake in an preheated 325° oven for 45 minutes. Serve warm.

We had this on Christmas morning, along with pigs in blankets, bacon and cheese fritatta and monkey bread.

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