Kat's Hot Baked Fruit

 

8 oz pitted prunes
8 oz dried apricots
1 (13 oz) can pineapple chunks (undrained)
1 can (1 lb) cherry pie filling
1/4 cup dry sherry
1 cup water
1/3 cup slivered almonds Pre-heat oven to 350° F. Mix prunes, apricots and pineapple in a deep casserole dish. In a separate bowl, blend the pie filing with the sherry and water. Pour over the fruit and blend thoroughly. Stir in the almonds. Cover fruit and bake for 1 1/2 hours.

Spoon hot baked fruit into individual sherbet dishes. Top with a dressing of equal parts vanilla yogurt and cream with 1 Tbsp honey. Garnish with a sprinkling of slivered almonds


Serve with ; James Refried BeansM23 or Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Mexican Sauces M72

“Dot the i's and cross the t's.”

When only handwritten documents were used, it was very important for the clerk to write everything properly, especially letters like i and t, which could easily be confused. The idiom has since come to mean paying attention to every little detail.