Baked Fruit Casserole

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 2 min.

3. 3

   Melt the butter in a small saucepan over medium heat.

   Ca. 2 min.

4. 4

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

   Ca. 1 min.

   Kokkens note: Cooking the flour briefly removes any raw taste.

5. 5

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

   Ca. 1 min.

6. 6

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

   Ca. 2 min.

7. 7

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

   Ca. 5 min.

8. 8

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

   Ca. 1 min.

9. 9

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

   Ca. 1 min.

10. 10

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

    Ca. 1 min.

11. 11

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

    Ca. 8 t.

    Kokkens note: 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).

    Ca. 10 min.

13. 13

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

    Ca. 45 min.

14. 14

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

    Ca. 10 min.