International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Blueberry Plum Crisp






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > chilean fruit
from Yardley, PA 1 lg. can sliced peaches 1 lg. can plums or pears 1 lg. can apricots 1 lg. can bing cherries 1/4 c. butter 2 c. sour cream 1 c. dark brown sugar An hour (or more) before serving, put sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it. DO NOT STIR! Let it stand at room temperature. The sugar will melt and bubble on top of the cream. Drain all the fruit, reserving the juices mixed together. Gently mix all fruits, and put in a large, deep casserole dish. Fill the casserole 3/4 full with the blend of fruit juices. Dot with butter on top. Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot. Serve hot, and pass the sour cream mixture to each person to top his or her portion. Be sure to dip down to the bottom to get both the cream and the brown sugar.

Chilean Fruit


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for DESSERT (517)
list all South American recipes (79)
list all recipes by DAVE (405)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: chilean
keyword: fruit
ethnicity: south american
recipes for dessert
recipes by dave
Email Address:
(posted June 20, 2003)

from Yardley, PA

1 lg. can sliced peaches
1 lg. can plums or pears
1 lg. can apricots
1 lg. can bing cherries
1/4 c.
butter
2 c.
sour cream
1 c. dark
brown sugar

An hour (or more) before serving, put
sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it. DO NOT STIR! Let it stand at room temperature. The sugar will melt and bubble on top of the cream.

Drain all the fruit, reserving the juices mixed together. Gently mix all fruits, and put in a large, deep casserole dish. Fill the casserole 3/4 full with the blend of fruit juices. Dot with butter on top.

Cover and
bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot.

Serve
hot, and pass the
sour cream mixture to each person to top his or her portion. Be sure to dip down to the bottom to get both the cream and the brown sugar.



Please click here to read our policy on submitted comments
+1 comment
click to view


from (Undisclosed), United States wrote:2  13

This recipe is great!
5 starsFebruary 29, 2004


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.