I found this recipe in Aunt Jaymie’s recipe box on a notecard in Grandmama’s handwriting. I don’t remember her ever making a fruit casserole for us, but it looked delicious, so I copied it down. The recipe calls for Queen Anne cherries, but you can substitute regular cherries if the Queen Anne variety is not available. Just remember to remove the pits!
On the notecard, my grandmother wrote:
“This was served to me at a luncheon that included creamed chicken in patty shells, tomato bisque, chilled asparagus, and rolls. We’ve also served it with ham and chilis rellenos for brunch; ham or chicken for dinner. I’ve never used the cherries as I couldn’t find any.”
Drain and save 3/4 cup mixed juice:
- 1 – 29 oz. can peach halves
- 1- 29 oz. can pear halves
- 1- 1 lb. can Queen Anne cherries
Pour over these 2 cups boiling water. Cover and simmer about 20 minutes. Drain and discard water:
- 1/2 cup seedless raisins
- 2 medium oranges cut in thin slices
Mix with 3/4 cup reserved fruit juice, cook until thickened. Cool and add sherry:
- 1/2 cup sugar
- 3 Tbsp. flour
- 1/4 tsp. salt
- 1/2 cup sherry
- Arrange fruit in 2 quart oblong baking dish, making a pattern of peaches, pears, orange slices, raisins, (and cherries if you have them), and cover with the sauce.
- Refrigerate, covered, overnight.
- Bake uncovered in preheated 350 degree oven for 1 hour,