Best Mrs John F Kennedys Hot Fruit Dessert Recipes

Jackie Kennedy's White House Hot Fruit Dessert image

Number Of Ingredients 10

1 orange
1 lemon
1/2 cup light brown sugar, packed
1/4 teaspoon nutmeg
1 (8 3/4-ounce) can pineapple tidbit
1 (8-ounce) can apricot
1 (8 3/4-ounce) can peaches
1 (17-ounce) can pitted bing cherries
, jarred pitted prune, (can be added, to taste)
16 ounces sour cream

Steps:

1. Grate the rind of the lemon and orange and add to light brown sugar. 2. Cut orange and lemon into very thin slices. 3. Drain and combine fruits. 4. Butter a 1-quart casserole and arrange in layers of drained canned fruits, lemon and orange slices, sprinkled with light brown sugar; repeat. 5. Bake at 350 for 30 minutes. 6. Serve warm with a dollop of sour cream on top.

Nutrition Facts : Nutritional Facts Serves

Mrs. John F. Kennedy's Hot Fruit Dessert image

Number Of Ingredients 9

1 orange
1 lemon
1/2 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1 (8-ounce) can apricot
1 (8 3/4-ounce) can pineapple tidbit
1 (8 3/4-ounce) can sliced peaches
1 (17-ounce) can pitted bing cherries
commercial sour cream

Steps:

Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.

Nutrition Facts : Nutritional Facts Serves

Jackie Kennedy's WhiteHouse Hot Fruit Dessert/Carrie Sheridan image

Provided by carrie sheridan

Categories Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 orange
1 lemon
1/2 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1 (8 3/4 ounce) can pineapple tidbits
1 (8 ounce) can apricots
1 (8 3/4 ounce) can peaches
1 (17 ounce) can pitted bing cherries
jarred prune (can be added, to taste)
16 ounces sour cream

Steps:

Grate the rind of the lemon and orange and add to light brown sugar.
Cut orange and lemon into very thin slices.
Drain and combine fruits.
Butter a 1-quart casserole and arrange in layers of drained canned fruits, lemon and orange slices, sprinkled with light brown sugar; repeat.
Bake at 350 for 30 minutes.
Serve warm with a dollop of sour cream on top.

Nutrition Facts : Calories 353.3, Fat 16.3, SaturatedFat 9.3, Cholesterol 41.5, Sodium 69.9, Carbohydrate 52.9, Fiber 4.8, Sugar 46.4, Protein 4.2