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
Preparation
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.
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.
Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
