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Serves: 10 Print this RecipePrep: 15 min Bake: 45 min 1 can (29 ounces) pear halves in heavy syrup 1 can (29 ounces) peach halves in heavy syrup 1 can (20 ounces) pineapple chunks in juice 1/2 cup dried apricots 1/2 cup dried prunes 1/2 cup dried cherries or raisins 2 tablespoons packed brown sugar 1/4 cup brandy, if desired 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup slivered almonds, if desired 1. Heat oven to 375°. Drain canned fruits, serving syrup and juice. Mix syrup and juice; set aside. Cut pears and peaches into bite-size pieces. Layer canned and dried fruits in 3-quart casserole or rectangular baking dish, 13x9x2 inches. 2. Mix brown sugar and brandy; pour over fruit. (If not using brandy, sprinkle brown sugar over fruit.) Pour juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit. 3. Bake uncovered about 45 minutes or until bubbly. Serve warm or cool. "Try this high-fiber recipe, along with a glass of water, to help ease constipation. You can make this the day before and simply warm it before serving. It's delicious hot or cold." ---Dr. Ghosh NUTRITION FACTS: High in potassium and vitamin A; good source of fiber 1 Serving: Calories 220 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 15mg; Potassium 410mg; Carbohydrate 58g (Dietary Fiber 4g); Protein 1g % DAILY VALUE: Vitamin A 20%; Vitamin C 6%; Calcium 2%; Iron 6%; Folic Acid 2%; Magnesium 6% DIET EXCHANGES: 3 ½ Fruit Helpful For These Side Effects: (d), (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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