Print Options
Back to
Hot Fruit Soup >
Full Page
3x5
4x6
Include these items:
Photos
Reviews
Select reviews >
Hot Fruit Soup
Some fruit soups call for soaking dried fruit overnight. But my fast version conveniently used canned fruits. This makes a unique ham dinner side dish. —Rose Kammerling, Sun City, Arizona
16-18 Servings
Prep/Total Time: 30 min.
Ingredients
1 can (21 ounces) cherry pie filling
1 can (20 ounces) pineapple tidbits, drained
1 can (15-1/4 ounces) apricot halves, drained and halved
1 can (15 ounces) sliced peaches, drained
1 can (15 ounces) sliced pears, drained
1 can (11 ounces) mandarin oranges, drained
1 cup golden raisins
Directions
In a large bowl, combine all ingredients; mix well. Pour into an
ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for
25-30 minutes or until bubbly. Yield: 16-18 servings.
© Taste of Home 2011