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Chateau Fruit Casserole

Fondue.Chef's picture
  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
  Flour 3 Tablespoon
  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.
Mix lightly.
Sprinkle over fruit.
Bake 10 to 15 minutes longer.
Let stand 5 minutes before serving.

Recipe Summary

Fruit Dessert

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