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
- 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
- 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.
Originally published as Hot Fruit Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p77
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