Baked Fruit Casserole

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Steg för steg

1. 1

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

   Cirka 5 min

   Kockens tips: 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.

   Cirka 2 min

3. 3

   Melt the butter in a small saucepan over medium heat.

   Cirka 2 min

4. 4

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

   Cirka 1 min

   Kockens tips: Cooking the flour briefly removes any raw taste.

5. 5

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

   Cirka 1 min

6. 6

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

   Cirka 2 min

7. 7

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

   Cirka 5 min

8. 8

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

   Cirka 1 min

9. 9

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

   Cirka 1 min

10. 10

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

    Cirka 1 min

11. 11

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

    Cirka 8 tim

    Kockens tips: 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).

    Cirka 10 min

13. 13

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

    Cirka 45 min

14. 14

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

    Cirka 10 min