This recipe is so versatile- serve hot as a side dish, cold as a snack, over roasted pork or on top of your favorite pound or angel food cake
Serves 12
Prep time: 10 minutes
Total time: 50 minutes
Ingredients:
1 can cherry pie filling
1 large can (28 to 29 ounces) peach slices, drained (28 to 29 ounces)
1 can pineapple tidbits with natural juices, undrained (8 to 16 ounces)
1 large can (28 to 29 ounces) pear slices, drained (28 to 29 ounces)
1 package dried apricots
1 small package pitted prunes
2/3 cup brandy
1 cup grapes
1 tablespoon cornstarch
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground anise
2 tablespoons butter, melted
Instructions:
Mix together in a large bowl all ingredients and pour into a large baking dish (9 x 13 casserole dish). Bake 45 minutes at 350.
Terri's Tips:
This recipe can be prepared in advanced and refrigerated. You can then serve it hot or cold. To re-heat, place in 325 degree oven for 10-15 minutes or until heated through.