Hot Fruit Salad            
 

Ingredients
1/3 cup brandy
1 can (20 ounces) pineapple chunks, drain, reserve juice
8 ounce jar maraschino cherries, drain, reserve juice
6 tablespoons sugar
2 tablespoons cornstarch
1 can (28 ounces) sliced peaches, drained
2 apples, peeled, cut in chunks
2 to 3 bananas, sliced
2 large oranges, cut up (or 8 ounce can mandarin oranges)
1-1/2 tablespoon butter or margarine
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Directions:
Combine brandy with enough pineapple juice and cherry juice to make 1-1/2 cups liquid. Mix the sugar and cornstarch together and stir into brandy liquid. Combine the pineapple, cherries, peaches, apples, bananas and oranges in an ovenproof casserole dish. Pour the brandy mixture over the fruit. Dot with butter, sprinkle with nutmeg and cinnamon. Bake, uncovered at 400 degrees for 45 minutes, stirring occasionally. Makes 12-15 servings.