Baked Fruit Casserole
A vintage-style side dish featuring a medley of canned fruits baked in a simple, sweet sauce thickened with a touch of sherry. This warm and comforting casserole is traditionally served alongside savory main courses like roasted ham or turkey, but can also be enjoyed as a simple dessert.
An original recipe by Forkin
- Total time
- 9 hr
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 232 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 250 gcanned apricot halves in juice, drained, juice reserved
- 250 gcanned pineapple slices in juice, drained, juice reserved
- 250 gcanned peach halves in juice, drained, juice reserved
- 250 gcanned pear halves in juice, drained, juice reserved
- 360 mlmixed fruit juice (canning juice from apricot, pineapple, peach and pear)
- 4 tbspunsalted butter
- 1 tbspall-purpose flour
- 0.25 cupgranulated sugar
- 1 tbspdry sherry
garnish
- 8 pcsred maraschino cherry, halved
- 8 pcsgreen maraschino cherry, halved(optional)
Equipment
saucepan · measuring cup · sieve · whisk · baking dish
The method
Step by step
- 1
Drain the canned apricots, pineapple, peaches, and pears, collecting all of their juice into a measuring cup or bowl.
About 5 min
Cook’s note: Set a fine-mesh sieve over a bowl to easily separate the fruit from the juice without losing any.
- 2
Arrange the drained fruit pieces in an even layer in a 2-liter (approximately 9x9 inch) baking dish.
About 2 min
- 3
Melt the butter in a small saucepan over medium heat.
About 2 min
- 4
Whisk in the all-purpose flour until a smooth paste forms, and cook for one minute.
About 1 min
Cook’s note: Cooking the flour briefly removes any raw taste.
- 5
Gradually pour in the reserved fruit juice while whisking constantly to prevent lumps.
About 1 min
- 6
Stir in the granulated sugar and bring the mixture to a simmer.
About 2 min
- 7
Cook for 3-5 minutes, stirring often, until the sauce has noticeably thickened.
About 5 min
- 8
Remove the saucepan from the heat and stir in the dry sherry.
About 1 min
- 9
Carefully pour the hot sauce over the fruit in the baking dish, ensuring it is evenly coated.
About 1 min
- 10
Garnish the top by arranging the red and green maraschino cherry halves over the fruit.
About 1 min
- 11
Cover the dish and refrigerate overnight, or for at least 8 hours.
About 8 hr
Cook’s note: This resting period is crucial for the flavors to meld together.
- 12
When ready to bake, preheat your oven to 175°C (350°F).
About 10 min
- 13
Bake the casserole uncovered for 45 minutes, until the sauce is bubbly and the fruit is heated through.
About 45 min
- 14
Allow the casserole to rest for 5-10 minutes before serving hot.
About 10 min
Per serving
Nutrition
- Calories
- 232.3kcal
- Protein
- 1.4g
- Carbs
- 38.5g
- Fat
- 8.3g
- Fibre
- 2.7g
- Sugar
- 35.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave until warm.