Baked Fruit Casserole
A colorful baked fruit casserole featuring apricots, pineapples, peaches, and pears, topped with a sweet sherry glaze. Perfect as a fruit side or light dessert.
Ingredients
Instructions
- Drain the canned fruits and save the juice.
- Arrange the drained fruits in a large casserole dish, alternating to produce a colorful pattern.
- Set aside the arranged fruit.
- Melt the margarine in a pan.
- Blend in flour, fruit juice, and sugar, then cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the sherry extract.
- Pour the sauce over the arranged fruit.
- Garnish with cherry halves.
- Refrigerate the casserole overnight.
- Bake in a preheated 350°F (175°C) oven for 45 minutes.
- Serve hot as a side dish.
Tips & Substitutions
For an extra layer of flavor, consider adding a sprinkle of cinnamon or nutmeg to the fruit before adding the sauce. If you prefer a healthier option, you can substitute the margarine with coconut oil or use a natural sweetener like honey or maple syrup instead of sugar. To enhance the dish, try adding chopped nuts or shredded coconut for texture.
Serving Suggestions
This Baked Fruit Casserole makes a delightful side dish for holiday meals or family gatherings. It pairs beautifully with savory dishes like glazed ham or roasted poultry. For a complete brunch, serve it alongside a fresh fruit salad and a dollop of whipped cream or yogurt. Consider drizzling a bit of warm Iowa Basting Sauce For Ham over individual servings for a unique twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole can be reheated in the oven at 350°F (175°C) for about 15-20 minutes, or you can microwave individual portions for 1-2 minutes until warmed through. Avoid freezing, as the texture of the fruits may change.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Fruit Casserole contains roughly 282 calories, with 6g protein, 51g carbohydrates, and 6g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruits instead of canned?
Yes, you can use fresh fruits instead of canned, but you'll need to adjust the cooking time. Fresh fruits may require a bit longer to bake until tender. Additionally, ensure you have enough juice to create the sauce or consider adding a splash of water or fruit juice.
What can I substitute for sherry extract?
If you don't have sherry extract, you can replace it with a splash of vanilla extract for a different flavor profile. Alternatively, you can use a non-alcoholic sweet cooking wine or omit it entirely if you prefer a simpler taste.
Is this recipe suitable for vegans?
Yes, this recipe can easily be adapted for vegan diets. Simply replace margarine with a vegan butter alternative, and use a plant-based sweetener like agave syrup instead of sugar. These substitutions will keep the dish delicious while aligning with vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).