Baked Fruit Casserole

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材料

作り方

手順

1. 1

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

   約5 分

   調理のヒント： 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.

   約2 分

3. 3

   Melt the butter in a small saucepan over medium heat.

   約2 分

4. 4

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

   約1 分

   調理のヒント： Cooking the flour briefly removes any raw taste.

5. 5

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

   約1 分

6. 6

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

   約2 分

7. 7

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

   約5 分

8. 8

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

   約1 分

9. 9

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

   約1 分

10. 10

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

    約1 分

11. 11

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

    約8 時間

    調理のヒント： 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).

    約10 分

13. 13

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

    約45 分

14. 14

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

    約10 分