Baked Fruit Casserole

Preparation info

  • Difficulty


  • Makes

    8 to 10


Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

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.


  • 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
  • ½ cup firmly packed light brown sugar
  • 1 tablespoon mild curry powder
  • 1 cup semidry sherry
  • ¾ cup ( sticks) butter


Butter a 2- to 2½-quart casserole and set 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, and set aside.

In a medium heavy saucepan, combine the flour, brown sugar, curry powder, sherry, and butter over moderate heat and stir till the mixture is thickened and smooth, about 10 minutes. Pour the mixture over the fruit, cover with plastic wrap, and let stand in the refrigerator overnight.

Preheat the oven to 350°F.

Place the casserole in the oven and bake till bubbly hot and slightly glazed on top, 20 to 30 minutes. Serve immediately.