Pop this special dish in the oven and mouths will water in anticipation— the cinnamony aroma is tantalizing! The fruit comes out tender and slightly tart, while the pecan halves add a delightful crunch. —Bonnie Baumgardner, Sylva, North Carolina
Ingredients
- 1 medium apple, peeled and thinly sliced
- 1 teaspoon lemon juice
- 1 can (20 ounces) pineapple chunks
- 1 can (29 ounces) peach halves, drained
- 1 can (29 ounces) pear halves, drained
- 1 jar (6 to 8 ounces) maraschino cherries
- 1/2 cup pecan halves
- 1/3 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
Directions
- Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans.
- In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.
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