HOT FRUIT CASSEROLES HAVE BEEN SERVED AT breakfasts, luncheons, and as a side dish on lavish buffets throughout the South ever since canned fruits acquired a certain cachet in the 1920s. They can contain any number of fruits (I once counted eight at a country club luncheon in Nashville), be enhanced with everything from curry powder to fresh mint to nuts, and boast such boozy flavorings as sherry, Madeira, brandy, and dry vermouth. Don’t ask me why fresh fruits should not be used in place of canned; all I can say is I’ve tried it repeatedly, and the casserole always ended up mushy. Since this is one casserole that can be successfully reheated over and over, there’s no reason not to make it in large quantities.
Makes 8 to 10 servings
INGREDIENTS
- One 16-ounce can pineapple rings
- One 16-ounce can peach halves
- One 16-ounce can pear halves
- 1 cup seedless golden raisins
- One 14-ounce jar spiced apple rings
- 2 tablespoons all-purpose flour
- 1⁄2 cup firmly packed light brown sugar
- 1 tablespoon mild curry powder
- 1 cup semidry sherry
- 3⁄4 cup (11⁄2 sticks) butter
INSTRUCTIONS
- Butter a 2- to 21⁄2-quart casserole and set it aside.
- Drain all the fruits and cut the pineapple rings in half.
- Arrange the fruits in alternating layers in the prepared casserole, saving the apple rings for the top. Set aside.
- In a medium heavy saucepan, combine the flour, brown sugar, curry powder, sherry, and butter over moderate heat.
- Stir the mixture until it thickens and becomes smooth, which should take about 10 minutes.
- Pour the thickened mixture over the fruit in the casserole dish.
- Cover the casserole dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F.
- Place the casserole dish in the preheated oven and bake until the dish is bubbly hot and slightly glazed on top. This usually takes about 20 to 30 minutes.
- Serve the dish immediately.
