preparation
In shallow 9 x 12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit. To serve, gently stir the fruit; spoon into sherbet glasses. Tip: Any combination of fruits may be used - fresh plums, kiwi, raspberries, pitted Bing cherries, etc. However, fresh peaches, fresh grapes and fresh blueberries are a necessity. Frozen or canned fruits are not recommended. |