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, Arizona16-18 ServingsPrep/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.