Make as many fruit stacks as desired, beginning with a pineapple slice, topping that with a peach half, an apricot half and a seeded whole prune. Stir together 1/2 cup melted butter, 1/4 cup dark brown sugar and 2 tablespoons dark rum. Spoon over fruit stacks and bake at 350 degrees F for 10 minutes. Baste with extra sauce and serve as an accompaniment to poultry or game. Sauce is sufficient for at least 8 fruit stacks.
1 (21 ounce) can peach or apricot pie filling
2 (15 ounce) cans fruit cocktail, drained
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can mandarin oranges, drained
2 medium firm bananas, sliced
In a large bowl, combine pie filling and canned fruits. Cover and refrigerate.
Stir in bananas just before serving.
Yields 12 to 14 servings.
Baked Fruit Medley
1 (16 ounce) can sliced peaches
1 (16 ounce) can pear halves
1 (16 ounce) can sliced pineapple
1 (6 ounce) jar maraschino cherries
1 cup brown sugar, firmly packed
1 tablespoon flour
1 tablespoon Angostura Bitters
Grate rind of citrus fruits. Peel and slice. Drain peaches, pears, pineapple and cherries. Layer orange and lemon slices and remaining fruit in a 13 x 9-inch baking dish. Combine rinds, sugar, flour and bitters and mix well. Sprinkle over fruit. Bake at 325 degrees F for 30 minutes.
Serve hot or chilled.