Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Apricot | 1 medium (35g) | 17 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lrg can sliced peaches
- 1 lrg can plums or pears
- 1 lrg can apricots
- 1 lrg can bing cherries
- 1/4 cup butter
- 2 cup Sour Cream
- 1 cup dark Brown Sugar
Directions
An hour (or more) before serving, put sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it.
DO NOT STIR!
Let it stand at room temperature.
The sugar will melt and bubble on top of the cream.
Drain all the fruit, reserving the juices mixed together.
Gently mix all fruits, and put in a large, deep casserole dish.
Fill the casserole 3/4 full with the blend of fruit juices.
Dot with butter on top.
Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot.
Serve hot, and pass the sour cream mixture to each person to top his or her portion.
Be sure to dip down to the bottom to get both the cream and the brown sugar.
Category:Chilian Recipes
Category:Chilian Desserts