Chateau Fruit Casserole
|Canned pear halves||1 3⁄4 Pound, well drained (1 Can)|
|Canned sliced peaches||1 3⁄4 Pound, well drained (1 Can)|
|Fresh blueberries/1 can (8 ounces) purple plums, well drained||1 Cup (16 tbs)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Eggs||2 , slightly beaten|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Soft butter||2 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Shortbread cookies||20 , crumbled|
Arrange fruit in a buttered 1 1/2 quart casserole.
Stir sour cream and vanilla into eggs.
Mix together 3 tablespoons sugar and 1 tablespoon flour.
Add to sour-cream mixture.
Pour over fruits.
Bake in a 350° F.oven 15 minutes.
While fruit bakes,blend butter with remainder of sugar and flour, then add lemon rind, nutmeg and shortbread cookies.
Sprinkle over fruit.
Bake 10 to 15 minutes longer.
Let stand 5 minutes before serving.