Salads:
Hot Fruit Salad
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1 can (16 ounces) peach halves
1 can (16 ounces) pear halves
1 can (16 ounces) sliced pineapple
1 small jar red cherries
1 stick margarine, melted
1 cup dry sherry
1/2 cup sugar
2 tablespoons flour
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Drain fruit well and arrange in 9x13-inch dish. In a saucepan, combine margarine, sherry, sugar and flour. Bring to a boil and boil until thick. Pour over fruit and refrigerate overnight. Makes 6 servings.
To serve, heat in a 350 degree oven until heated through (15 to 25 minutes). Serve hot.
Melinda Chipman
Preemption
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