Try this Sherried Fruit Casserole recipe, or contribute your own.
Suggest a better descriptionDrain all fruit. Cut pineapple and apple slices in half; peach halves, if they are large, may also be cut. Arrange fruit in alternate layers in a medium-deep casserole. In top of a double boiler, combine butter, sugar, flour, and sherry. Cook over hot water, stirring until smooth and thick. Pour over fruit in casserole. Cover casserole and refrigerate overnight. Before serving, heat in 350? until hot and bubbly, about 20 to 25 minutes. Keeps well for several days. Serves 12 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Charles G. Moyers, Jr. Posted to MC-Recipe Digest V1 #881 by Bill Spalding
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 209 | ||
Calories from Fat: 136 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 10.4mg | 0 % | |
Potassium 33mg | 1 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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