The Ferguson Recipes


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Pastry Dough
Orange Fruit Casserole
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This elegant Orange Fruit Casserole elevates canned fruit with the bright complexity of fresh orange. The unique preparation of cooking orange peel until tender adds sophisticated bitter notes that balance the sweetness perfectly. A light sauce of butter, flour and fruit juice binds everything together, while a splash of sherry adds unexpected depth. Served hot, this versatile dish works equally well as a side with ham or as a sophisticated dessert topped with ice cream.
Ingredients
1 can pears
1 can peaches
1 can white cherries or grapes
3 oranges, sliced to separate pulp and chop orange peel
3/4 c. sugar
1/4 t. salt
3 T. butter
3 T. flour
3/4 c. juice from fruit
1/2 c. sherry
Directions
Drain all fruit and chop into bite sized pieces.
Cook orange pulp and peeling in own juice until tender.
Then drain juice and add sugar to make orange mixture and add to other fruit.
Make sauce from butter, flour and juice.
Cook until it coats spoon.
Mix with all fruit.
Then add sherry.
Bake at 350° for 45 minutes.
Serve hot.
Servings
Serves 10 to 12.
Nutrition Facts
Nutrition Per Serving (based on 10 servings) - Calories: 170; Total Fat: 4g (Saturated Fat: 2g); Cholesterol: 10mg; Sodium: 80mg; Total Carbohydrates: 32g (Dietary Fiber: 2g, Sugars: 28g); Protein: 1g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Mrs. H. R. Strowd 🔑 Keywords: desserts, fruit, pears, peaches, cherries, grapes, oranges
🗂️ Categories: 🍨 Desserts, 🌽 Sides
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #262 was added on March 02, 2007 and last updated on March 17, 2025.
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