The Ferguson Recipes


262 - Orange Fruit Casserole
263 - Hot Gingered Fruit
265 - Bananas Ferguson
266 - Flan De Carmelo - Caramel Custard
267 - Praline
269 - Pepparkakor
271 - Date Roll Dessert
272 - Carrot Cookies
273 - Raisin Oatmeal Cookies
274 - Burnt Sugar Caramel Pie
275 - Chocolate Chip Cookies
276 - Choc-o-nut Delight Cookies
277 - Maine Blueberry Cake
278 - Black Bottom Cupcakes
289 - Meat Sauce
290 - Beef Jerky
291 - Jalapeño Jelly
292 - Whiskey Sour
293 - Cherry Smash
294 - Cherry Spice
Orange Fruit Casserole
F ✖️ 🌞 🧵
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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.
Serving Size: Serves 10 to 12.
🧑‍🍳 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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