recipe from Aunt Lillie
2 1-lb cans peach halves
1 1-lb can pitted apricots
1 1-lb can pineapple chunks
1 1-lb can pear halves
2 1-lb cans dark pitted cherries
***canned fruit should be in heavy syrup***
1 cup frozen raspberries (defrosted)
1/4 cup or so Cointreau
ground cinnamon
brown sugar
2 lemons
2-3 tablespoons butter (unsalted)
1/3 cup corn starch
Drain fruit, reserve liquid in a mixing bowl.
In a very large casserole dish, make layers of fruit. Sprinkle each layer with ground cinnamon, brown sugar and the juice from the lemons. Then slice the lemons and throw the slices into the mixture for added flavor. Dot the top layer with butter and sprinkle Cointreau over the top. Bake uncovered at 350 degrees for 45 minutes.
Prepare a mixture of 1/3 cup corn starch and 2/3 cup of the reserved fruit juices in a small saucepan. Heat but do not boil. Stir to dissolve the corn starch into the fruit juices. Heat through.
After 45 minutes remove fruit from oven and pour the juice-cornstarch mixture over the fruit. Return the fruit to the oven for another 15 minutes more. Serve with vanilla ice cream.