Baked Fruit Casserole

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1. 1

   Drain the canned apricots, pineapple, peaches, and pears, collecting all of their juice into a measuring cup or bowl.

   Около 5 мин

   Бележка на готвача: Set a fine-mesh sieve over a bowl to easily separate the fruit from the juice without losing any.

2. 2

   Arrange the drained fruit pieces in an even layer in a 2-liter (approximately 9x9 inch) baking dish.

   Около 2 мин

3. 3

   Melt the butter in a small saucepan over medium heat.

   Около 2 мин

4. 4

   Whisk in the all-purpose flour until a smooth paste forms, and cook for one minute.

   Около 1 мин

   Бележка на готвача: Cooking the flour briefly removes any raw taste.

5. 5

   Gradually pour in the reserved fruit juice while whisking constantly to prevent lumps.

   Около 1 мин

6. 6

   Stir in the granulated sugar and bring the mixture to a simmer.

   Около 2 мин

7. 7

   Cook for 3-5 minutes, stirring often, until the sauce has noticeably thickened.

   Около 5 мин

8. 8

   Remove the saucepan from the heat and stir in the dry sherry.

   Около 1 мин

9. 9

   Carefully pour the hot sauce over the fruit in the baking dish, ensuring it is evenly coated.

   Около 1 мин

10. 10

    Garnish the top by arranging the red and green maraschino cherry halves over the fruit.

    Около 1 мин

11. 11

    Cover the dish and refrigerate overnight, or for at least 8 hours.

    Около 8 ч

    Бележка на готвача: This resting period is crucial for the flavors to meld together.

12. 12

    When ready to bake, preheat your oven to 175°C (350°F).

    Около 10 мин

13. 13

    Bake the casserole uncovered for 45 minutes, until the sauce is bubbly and the fruit is heated through.

    Около 45 мин

14. 14

    Allow the casserole to rest for 5-10 minutes before serving hot.

    Около 10 мин