Hot Fruit Salad
|White raisins||1⁄2 Cup (8 tbs)|
|Pears||1 Can (10 oz)|
|Peaches||1 Can (10 oz)|
|Pineapple chunks||1 Can (10 oz)|
|Cherries||1 Can (10 oz) (White Queen Anne)|
|Oranges||3 , peeled and quartered|
|Sugar||3⁄4 Cup (12 tbs)|
|Cooking sherry||1⁄2 Cup (8 tbs)|
Pour hot water over raisins to make them plump.
Drain fruits, reserving 3/4 cup of mixed juice.
Cut all fruit except oranges into large chunks.
Cook oranges until tender; add salt.
Drain well; add to mixed fruits.
Combine butter, flour and fruit juice; cook until thick.
Fold sauce into fruit.
Refrigerate overnight or freeze until needed.
Bake at 350 degrees for 30 minutes or until mixture bubbles.