Directions:

Combine all of the ingredients in a large bowl.
Mix well to distribute the liquid evenly.
Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid.
Bake 1 hour at 350 F.
Cool.
To serve, reheat, then empty into a serving dish.
Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit).
NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene.
It benefits from being made ahead and then heated for the Seder.
: Difficulty: easy.
: Time: 10 minutes preparation, 1 hour cooking.
: Precision: no need to measure.
: Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust