HOT FRUIT SOUP

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Hot Fruit Soup image

Some fruit soups call for soaking dried fruit overnight. But my fast version conveniently used canned fruits. This makes a unique ham dinner side dish. -Rose Kammerling, Sun City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16-18 servings.

Number Of Ingredients 7

1 can (21 ounces) cherry pie filling
1 can (20 ounces) pineapple tidbits, drained
1 can (15-1/4 ounces) apricot halves, drained and halved
1 can (15 ounces) sliced peaches, drained
1 can (15 ounces) sliced pears, drained
1 can (11 ounces) mandarin oranges, drained
1 cup golden raisins

Steps:

  • In a large bowl, combine all ingredients; mix well. Pour into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts :

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