HOT FRUIT SALAD
 
Ingredients
  • 1 (#2½) can sliced peaches
  • 1 (#2½) can pears
  • 1 (#2½) can pineapple chunks
  • 1 (#2½) can apricots
  • 1 sm. jar maraschino cherries
  • OR
  • 3 cans chunk-mixed fruit
DRESSING:
  • 1 c. orange juice
  • 3 Tbsp. real lemon
  • 2 Tbsp. orange rind
  • 2 Tbsp. butter
  • ⅓ c. sugar
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt
  • ½ c. light syrup
Instructions
  1. Drain, cut and arrange fruit in 9x13 inch pan. Put cherries on top. Pour dressing over and bake for ½ hour at 325 degrees. Serve warm.
  2. DRESSING:
  3. Cook all (except butter) until thick and clear. Add butter. Pour over fruit before baking.
Notes
Judy Stromberg f3 Alyce Larson Hawkinson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/hot-fruit-salad/