Chilean Fruit

Ingredients

 * 1 large can sliced peaches
 * 1 large can plums or pears
 * 1 large can apricots
 * 1 large can bing cherries
 * ¼ cup butter
 * 2 cups sour cream
 * 1 cup dark brown 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. Do not stir!
 * 2) Let it stand at room temperature.
 * 3) The sugar will melt and bubble on top of the cream.
 * 4) Drain all the fruit, reserving the juices mixed together.
 * 5) Gently mix all fruits, and put in a large, deep casserole dish.
 * 6) Fill the casserole ¾ full with the blend of fruit juices.
 * 7) Dot with butter on top.
 * 8) Cover and bake in a 350°F oven for 30 to 40 minutes, until the fruit and juice is nicely hot.
 * 9) Serve hot, and pass the sour cream mixture to each person to top his or her portion.
 * 10) Be sure to dip down to the bottom to get both the cream and the brown sugar.