May 12, 2010

Hot Fruit & Nut Salad

blueberries, breakfast/brunch, nuts, peaches, pears, raspberries

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31 ratings

Prep time: 29 minutes
chilling time 8 to 24 hours
baking time 20 to 25 minutes Servings: 10

I have warm memories of this combination of brown sugar, nuts and fresh fruit.

Ingredients

1 cup sliced, peeled peaches
1 cup sliced, peeled pears
1 cup sliced plums
1 cup blueberries
1 cup raspberries
1 cup white wine, cooking sherry or white grape juice
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) butter
2 tablespoons all-purpose flour
1/2 cup chopped pecans

Directions

1

Butter a 2-quart baking dish.
2

Layer peaches, pears, plums, blueberries and raspberries in the prepared baking dish.
3

Combine the wine, brown sugar, butter and flour in top of a double boiler set over high heat. Cook mixture, stirring frequently, until thickened, about 11 minutes. Pour over the fruit.
4

Sprinkle pecans over the fruit mixture. Chill, covered, for 8 to 24 hours. Remove cover.
5

Preheat the oven to 350ºF.
6

Bake fruit mixture until hot and bubbly, about 20 to 25 minutes. Serve hot.

Grandma's Secret Trick

Old-fashioned cooks like Grandma know that everything sweet should have a small of amount of salt. That's why Grandma didn't mind using cooking sherry instead of white wine in this recipe. The small amount of salt in the cooking sherry actually enhances the flavor of the sauce.