This is especially good in Fall and Winter and a nice change from a cold fruit salad.
Nice addition to Thanksgiving or Christmas dinner.
15 oz. can apricot halves, drained
15 oz. can pear halves, drained
2 (15 oz.) cans whole plums, drained (halved and pitted)
29 oz. (or two 15 oz.) cans peach halves, drained
8 oz. can pineapple slices, cut in half – keep juice, need 1/2 cup
1 Tbls. butter
1/3 c. packed brown sugar
1/2 t. cinnamon
1/4 t. ground cloves
Greased a 9 x 13 x 2-inch baking dish or 2-1/2 qt. casserole dish and set aside.
Drain pineapple slices, reserving 1/2 cup. Set pineapple and juice aside.
Combine all fruit in a large bowl. Or you can arrange fruit in rows in a 9 x 13 x 2-inch baking dish. Starting at the 9-inch end, arrange rows of fruit in the following order: half of the apricots, pears and plums. all of the peaches; remaining apricots, pears and plums on the other side of the peaches in the middle. Place pineapple slices over the other fruit.
In a saucepan, combine pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit (stir to coat if using a casserole dish and mixing the fruit all together).
Bake, uncovered, for 20-25 minutes at 350 degrees or until heated through.
Serves 12