Chilean Fruit

Ingredients

  • 1 large can sliced peaches
  • 1 large can plums or pears
  • 1 large can apricots
  • 1 large can bing cherry|cherries
  • ¼ cup butter
  • 2 cups sour cream
  • 1 cup dark brown sugar

Directions

  1. 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!
  2. Let it stand at room temperature.
  3. The granulated sugar|sugar will melt and bubble on top of the cream.
  4. Drain all the fruit, reserving the juices mixed together.
  5. Gently mix all fruits, and put in a large, deep casserole dish.
  6. Fill the casserole ¾ full with the blend of fruit juices.
  7. Dot with butter on top.
  8. Cover and bake in a 350°F oven for 30 to 40 minutes, until the fruit and juice is nicely hot.
  9. Serve hot, and pass the sour cream mixture to each person to top his or her portion.
  10. Be sure to dip down to the bottom to get both the cream and the brown sugar.
This article uses material from the "Chilean Fruit" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License