HOT FRUIT SALAD
HOT FRUIT SALAD
Ingredients
- 1 (#2 1/2) can sliced peaches
- 1 (#2 1/2) can pears
- 1 (#2 1/2) can pineapple chunks
- 1 (#2 1/2) can apricots
- 1 sm. jar maraschino cherries
- OR
- 3 cans chunk-mixed fruit
- DRESSING:
- 1 c. orange juice
- 3 Tbsp. real lemon
- 2 Tbsp. orange rind
- 2 Tbsp. butter
- 1/3 c. sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 1/2 c. light syrup
Instructions
- Drain, cut and arrange fruit in 9×13 inch pan. Put cherries on top. Pour dressing over and bake for 1/2 hour at 325 degrees. Serve warm.
- DRESSING:
- Cook all (except butter) until thick and clear. Add butter. Pour over fruit before baking.
Notes
Judy Stromberg f3 Alyce Larson Hawkinson
3.5.3226