1
16-ounce can peach halves
1 cup
fresh cranberries
¼ cup
sugar
1
large banana, sliced
1 pint
vanilla ice cream
Drain peaches, reserving syrup. Place peach halves in a
bowl; cover and set aside. In a 1-quart casserole stir together reserved peach
syrup, cranberries, and sugar.
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| I could only find dried cranberries, but after absorbing the peach juice they worked just dandy! |
Bake, covered, at 350F for 1 ¼ hours.
To serve, stir reserve peach halves and banana slices into
cranberry mixture.
 |
| Here's the real elegance, of course - fruit out of a can! So posh! |
Top each serving with a scoop of vanilla ice cream.
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| Yaaay dessert! |
My Rating: 3/5 "My partner really liked the dish, but the flavors were too dark for me to really drink the Kool-Aid. Ice cream helps everything, of course, and serving it over hot fruit is always a win. I'd recommend it as fare for the winter holidays if nothing else."
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