Made for Thanksgiving 2021
The fruit comes out tender and slightly tart, while the pecans add a nice crunch
1 medium apple (granny smith), peeled and thinly sliced
1 t. lemon juice
20 oz. can pineapple chunks (save 1/4 cup)
29 oz. can peach halves, drained
29 oz. can pear halves, drained
½ c. dried cherries
1/2 c. pecan halves
1/3 c. packed brown sugar
1 Tbls. butter, melted
1 t. ground cinnamon
Preheat oven to 325 degrees.
Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish.
Drain pineapple, reserving 1/4 cup juice. (I like to drain all the fruit in the refrigerator overnight using a strainer over a bowl; cover strainer with saran wrap.)
Combine pineapple, peaches and pears; spoon over apples. Top with dried cherries and pecans; set aside.
In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit.
Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.