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This is a nice fruity, warm dish that can be used for dessert or as part of the meal. Experiment until it is to your taste.1 can cherry pie filling, (or about 2-3 cups if you can your own)
1 can pinepple chunks
about 1/2 cup dried apricots
about 1/2 cup chopped prunes
1 lemon sliced
Add all ingredients except the lemons in an oven safe bowl and mix. the original recipe called for 1/2 teaspoon of almond extract, but I did not have any so I left it out. Layer the lemons around the top and bake at 350 degrees for 30-40 minutes. This is excellent!
-- Melissa in SE Ohio (me@home.net), March 18, 2002
Melissa ---do you drain the pineapple???????? Do you cut up the dried fruit?????? Thanks sonda
-- Sonda in Ks. (sgbruce@birch.net), March 18, 2002.
No I don't drain it,and I just cut the pieces of fruit up a little. You could leave it whole though if you wanted to.
-- Melissa in SE Ohio (me@home.net), March 18, 2002.
Thanks Hon--- I'm going to try it----
-- Sonda in Ks. (sgbruce@birch.net), March 18, 2002.
OOOOOh Melissa, that sounds soooo good, I'm going to try it this next weekend. Thanks
-- kathy in NE Ohio (kathy0801@msn.com), March 18, 2002.
Okay, Melissa, stupid question (more than one) alert!What size can of pineapple?
Do we fish the lemons out afterwards, or are the peels cooked down to a point where they are soft (and sweet enough) to eat?
Thanks! It does sound good, especially for use as a compote.
-- GT (nospam@nospam.com), March 19, 2002.
Sorry I am awful at writing out these recipes. It is a large can probably 16 ounces I would guess. I just throw in whatever I have on hand... the lemons are edible, I usually eat all but the rind and take the seeds out before cooking. You could take the lemon out before serving, but it does look kind of pretty...I am a cook who looks at the recipe and then figures out what I can change, so I am sure it was a little different from this in it's original form.
-- Melissa in SE Ohio (me@home.net), March 19, 2002.