Time 30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top. Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.
Time 55m Yield 20 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Time 1h Yield 10 Number Of Ingredients 11 Steps:
Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches. Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit. Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
Time 15m Yield Serves 4 (easily multiplied) Number Of Ingredients 5 Steps:
If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings. Bring to the boil then simmer for 3-5 mins. Don’t overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Time 1h Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a buttered 3-qt. casserole. If desired, pour wine over all. Cover and bake at 350° for 50 to 60 minutes or until hot and bubbly.
Time 19m Yield 5 cups; 6 servings Number Of Ingredients 11 Steps:
Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once. Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer. Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.
Time 40m Yield 1 1/2 quarts Number Of Ingredients 12 Steps:
Cut the dried fruit into bite size pieces. (Some leave it whole because it looks nicer, but I find it hard to eat). Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water. Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft. Check to make sure the fruit mixture does not get too thick. You may have to add extra orange juice or water. Remove from heat. Stir in brandy. Allow to cool at least 2 hours to absorb the liquid. Cover and refrigerate. Serve warm with slivered almond garnish.
Time 30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F. Combine first 4 ingredients in a 1 1/2 quart casserole. In saucepan, combine rest of ingredients except maraschino cherries. Heat & stir until sugar is dissolved & butter melted. Pour over fruit & bake 25 minutes until heated. If desired, garnish with cherries & serve.
