Chilean Fruit

Ingredients

 * 1	lrg	can sliced peaches
 * 1	lrg	can plums or pears
 * 1	lrg	can apricots
 * 1	lrg	can bing cherries
 * 1/4	cup	butter
 * 2	cup	Sour cream
 * 1	cup	dark Drown Sugar

Directions

 * 1) 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.
 * 2) DO NOT STIR!
 * 3) Let it stand at room temperature.
 * 4) The sugar will melt and bubble on top of the cream.
 * 5) Drain all the fruit, reserving the juices mixed together.
 * 6) Gently mix all fruits, and put in a large, deep casserole dish.
 * 7) Fill the casserole 3/4 full with the blend of fruit juices.
 * 8) Dot with butter on top.
 * 9) Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot.
 * 10) Serve hot, and pass the sour cream mixture to each person to top his or her portion.
 * 11) Be sure to dip down to the bottom to get both the cream and the brown sugar.