Baked Fruit with Coconut Topping

This is a tasty and beautiful side dish. It’s a wonderful addition to pork or chicken.

1 (15-ounce) can peach halves, drained

1 (15-ounce) can pear halves, drained

1 (15-ounce) can apricot halves, drained

1 (20-ounce) can sliced pineapple, drained (reserve ½ cup juice)

½ cup butter

2 tablespoons all-purpose flour

1 cup firmly packed brown sugar, divided

½ cup chopped pecans

½ cup flaked coconut

Preheat the oven to 350 degrees. Grease a 13 x 9-inch casserole dish. Layer the peaches, pears, apricots, and pineapple in the casserole dish and set aside. In a small saucepan melt the butter over medium heat. Add the flour to the melted butter, stirring constantly for 2 minutes. Add the reserved pineapple juice and ½ cup of the brown sugar. Bring to a boil, stirring constantly. Pour the mixture over the fruit. Sprinkle with the remaining ½ cup of the brown sugar and the pecans. Top with the coconut. Bake for 30 minutes.

Makes 10 to 12 servings.