Fruit Casserole

-1 lg. can sliced peaches
-1 lg. can plums or pears
-1 lg. can apricots
-1 lg. can bing cherries
-1/4 c. butter
-2 c. sour cream
-1 c. dark brown sugar

-An hour (or more) before serving, put sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it. DO NOT STIR! Let it stand at room temperature. The sugar will melt and bubble on top of the cream.

-Drain all the fruit, reserving the juices mixed together. Gently mix all fruits, and put in a large, deep casserole dish. Fill the casserole 3/4 full with the blend of fruit juices. Dot with butter on top.

-Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot.

-Serve hot, and pass the sour cream mixture to each person to top his or her portion. Be sure to dip down to the bottom to get both the cream and the brown sugar.

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