Categories: Fruits 
      Yield: 4 servings 
  
      4    Applesauce Creams. Heat                  -whipped cream, marshmallow 
           -applesauce. Top with           
  
  (If canned, chill quickly in freezing tray 
   
  Frosties. Slice block of frozen raspberries, peaches, or strawberries 1/2" 
  thick. Top each serving with sprinkling of nuts, whipped cream, or sour 
  cream. 
   
  Cheese Bowls. Top bowlful of cottage cheese with cherries, peach slices, 
  berries, or applesauce. 
   
  Banana Treats. Split each peeled banana lengthwise; top with pineapple 
  chunks, crushed pineapple, or whole or sliced strawberries. Pass spiced, 
  whipped cream. 
   
  Peach-Crumb Dessert. Drain 1 No. 2 1/2 can cling-peach halves. Spoon halves 
  into dessert dishes. In saucepan, melt 1 tablesp. butter or margarine, stir 
  in 1/2 teasp. cinnamon and 1 cup soft day-old-bread crumbs; toss until 
  golden. Add 2 teasp. brown sugar; toss well. Spoon hot crumbs into peach 
  halves; serve immediately, with whipped cream. Makes 4 servings. 
   
  Polka Dot. In sherbet glasses, place, in layers, jellied-cranberry-sauce 
  cubes, pineapple chunks, and walnuts. 
   
  Bowl Compote. Combine 1 or more 8-oz. (buffet) cans apricots, pears, Bing 
  cherries; add few raisins. 
   
  Some-Like-It-Hot Fruit 
   
  CANNED FRUITS--SIMMERED, SAUTEED, OR BROILED 
   
  Peach-Marlow. Fill peach halves with crushed pineapple; top with 
  marshmallows. Broil. Serve hot. 
   
  Broiled-Fruit Medley. Sprinkle pineapple slices and peach halves with brown 
  sugar, dot with butter or margaripe. Broil. Serve hot, with whipped cream. 
   
  cream, or ice cream; then sprinkle with a spice. Or stir in snipped 
  marshmallows. 
   
  Spiced-Fruit Compote. Drain syrup from 1 No. 303 can apricots or peaches 
  and 1 No. 2 can sour cherries. To syrups, add 1 stick cinnamon, 6 whole 
  cloves. Cook 5 min. Pour over fruit. Serve warm or cold. 
   
  Dried-Fruit Supreme. Heat cooked, mixed, dried fruits; add rum extract. 
  Serve hot, with whipped cream. 
   
  Spiced Apricots. Drain syrup from apricots; add lemon peel, 6 whole cloves. 
  Heat. Pour over fruit. 
   
  Marmalade Fruits. Drain syrup from peaches, pears, or pineapple chunks or 
  tidbits; add spoonful orange marmalade. Heat. Pour over fruit. Serve hot or 
  cold. 
   
  Nutted Apple. Heat canned apple slices. Sprinkle with salted peanuts. Serve 
  hot, with cream. 
   
  Baked Apples. Top canned baked apples with heated mincemeat. Or top with 
  marshmallows; broil. 
   
  Frozen-Fruit Sautes. Saute canned peach halves or pineapple slices in 
  butter or margarine. Top with ice cream; then pour on some syrup from 
  fruit, with mint, sherry, or rum extract added. 
   
  Compote de Luxe. Heat together 2 or 3 8-oz. (buffet) cans of different 
  fruits. Flavor with lemon juice, vanilla extract, nutmeg. Serve hot, topped 
  with sour cream and grated chocolate or shaved nuts.