{soups-salads-and-salad-dressings} Hot Fruit Salad

 

Hot Fruit Salad (Iowa Farmer Today)

1 (29oz.) can sliced pears
1 (20oz.) can pineapple tidbits
1 (29oz.) can sliced peaches

Topping:
½ C. brown sugar
2 T. cornstarch
¼ C. soft butter

Drain fruit.
Dice peaches and pears.
Place in buttered casserole dish.
Mix topping ingredients and spoon over fruit.
Bake at 350 for one hour.
Remove from oven and serve 30 minutes later.

Cook's note: Good served with Bacon and Cheese Oven Omelet.

Carol Sivesind, Waukon, Iowa

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