Chilean Fruit
 
submitted by dave 
from yardley, pa 
 
1 large  can sliced peaches
1 large  can plums or pears
1 large  can apricots
1 large  can bing cherries
1/4 cup  butter
2 cup  sour cream
1 cup  dark brown sugar
 
an hour (or more) before serving, put sour cream in a sauce boat from 
which it will be served, and pack the brown sugar on top of it. do not 
stir! let it stand at room temperature. the sugar will melt and bubble on 
top of the cream. drain all the fruit, reserving the juices mixed 
together. gently mix all fruits, and put in a large, deep casserole dish. 
fill the casserole 3/4 full with the blend of fruit juices. dot with 
butter on top. cover and bake in a 350 degree oven for 30 to 40 minutes, 
until the fruit and juice is nicely hot. serve hot, and pass the sour 
cream mixture to each person to top his or her portion. be sure to dip 
down to the bottom to get both the cream and the brown sugar. 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 12122) Mirror: rec.food.recipes: Mon, Jun 23, 2003


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