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  • Prep 15 min
  • Total 60 min
  • Servings 10
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This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.
By Betty Crocker Kitchens
Updated Dec 31, 2009

Ingredients

  • 1 can (28 ounces) pear halves in heavy syrup
  • 1 can (28 ounces) peach halves in heavy syrup
  • 1 can (20 ounces) pineapple chunks in juice
  • 1/2 cup dried apricots
  • 1/2 cup dried prunes
  • 1/2 cup dried cherries or raisins
  • 2 tablespoons packed brown sugar
  • 1/4 cup brandy, if desired
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup slivered almonds, if desired

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

Nutrition

Nutrition Facts are not available for this recipe
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