Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
1 -16 oz can sliced peaches
1 -16 oz can halved pears
1 -16 oz can halved apricots
1 -16 oz can chunk pineapple
1 sliced banana
1/2 cup chopped pecans
1 small can cherry pie filling
1/2 cup dry white wine
Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1 tsp cinnamon
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Instructions:
Slice pears and apricots, drain all fruits over night in refrigerator. Hand chop pecans. Place half of fruit mixture into a buttered 3-qt. dish. Slice 1/2 of the banana over the fruit. Pour 1/2 can of pie filling over the fruit. Pour the remainder of fruit on top, then other half of banana and other half of pie filling. Pour hand chopped nuts over pie filling. Pour wine over the nuts.
Topping:
Mix ingredients together and place topping over the fruit mixture. Bake at 350 degrees for 45 minutes uncovered. Does not reheat well
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
