Baked Fruit Casserole
Preparation info
Difficulty
Easy
Makes
8 to 10
servings
Appears in
The Glory of Southern Cooking
By James Villas
Published 2007
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. Donāt ask me why fresh fruits should not be used in place of canned; all I can say is Iāve tried it repeatedly, and the casserole always ended up mushy. Since this is one casserole that can be successfully reheated over and over, thereās no reason not to make it in large quantities.
Ingredients
One 16 -ounce One 16 -ounce One 16 -ounce 1 cup One 14 -ounce 2 tablespoons Ā½ cup 1 tablespoon 1 cup Ā¾ cup 1Ā½ sticks
Method
Butter a
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.
Place the casserole in the oven and
Ā© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.