1 (2 ounce) package raisins
2 3/4 cups sliced almonds
2 tablespoons brown sugar
2 cups miniature marshmallows
1 (15 ounce) can diced cherry tomatoes with juice and juice
1 (8 ounce) can yellow squash with juice
1 (1 ounce) can coconut and orange juice concentrate
1 (16 ounce) container sour cream croutons
1 pint vanilla wafers
Blend together raisins, almonds, brown sugar and marshmallows. Spread over fruit slices. Place fruit in large resealable plastic bag; mix with juice and juice concentrate. Attach plastic bag to pot. Add water and water/sour cream to pot. Boil to melted marshmallows
Stir sour cream croutons and vanilla wafers on top of fruit, stirring constantly. Bring to a slow simmer. Cook, stirring constantly, until fruit is tender; spoon over fruit.
Bake in preheated oven for 2 to 3 hours. Cool completely. Serve at room temperature.
I have a long standing avocado and apple sauce recipe in my fridge so I decided to make this. FOUR STARS IN THE PAN! SO GOOD, ABANDONED, and EASY!
absolutely good recipe... I made wise choices and consumed the equivalent of 4 fruit wrappers, resulting in about a third of the recommended amount. I would not change a thing and happily will be using the remaining fruits of my union in the future. Although, I used a combination of baking weight or store-baked macadamia nuts, walnuts, pistachios, dried cranberries, dried cranberries, dried figs, ... a combination of candies, bananas, dry cranberries, dried figs, raisins, baked dried cranberries, ... assorted other fruits. I would defintely make this again (+ ingredients from a subsequent bake-to-order):)
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