30 oz canned whole plums, halved and pitted
29 oz canned peach halves, drained
16 oz canned pear halves, drained
16 oz canned apricot halves, drained
8 oz can of sliced pineapple
1/3 C packed brown sugar
1 T butter
1/2 t cinnamon
1/4 t ground cloves
Grease a 3 quart baking dish. Layer fruit except the pineapple. Drain the pineapple reserving 1/2 C of the juice. Place pineapple on top of fruited. In a small saucepan, combine remaining ingredients and juice. Cook until sugar dissolves and butter melts. Pour over fruited. Bake, uncovered, at 350 degrees for 20 minutes or until it’s heated through.
This dish is fantastic on and off the Thanksgiving table. I combine different fruits sometimes – add nuts, or even some oatmeal to the top. Makes for a nice base for alot of different creative ideas.