Hi Patsy :-) I have made the first recipe many times but have never made the second one. I think the second one sounds really good and a bit more special for something as special as a wedding reception. I agree with Page that a brunch kind of reception sounds in order for that time. I do think people will probably be hungry.

Curried Fruit
From: Cane River Cuisine - The Service League of Natchitoches, Louisiana

1 large can yellow cling peach halves
1 can pineapple slices
1 large can pear halves
Maraschino cherries1/3 c. butter
3/4 cup brown sugar, packed
4 tsp. curry powder

Drain fruit. Melt butter and add brown sugar and curry powder. Stack fruit slices in a casserole, placing a slice of pineapple, peach and pear halves with a cherry in the middle. Pour butter mixture over fruit, Bake uncovered at 325 degrees F. for 1 hour. Serves 8.

Hot Fruit Casserole
From: Cotton Country Collection - The Junior Charity League of Monroe, Louisiana

1 (28 oz.) can peach halves
1 (28 oz.) can peach slices
1 (15 oz.) can pineapple chunks
1 (1 lb., 1 oz.) can apricot halves
1 (1 lb., 1 oz.) jar Kadota figs or figs packed in light syrup
1 (1 lb.) can pitted dark cherries
2 cans slivered toasted almonds
3 to 4 bananas
Lemon juice
6 dozen almond macaroons
Brown sugar
Butter
1/3 cup banana liqueur or Cointreau (I'm thinking that you could maybe use orange juice if you don't want to use a liqueur)

The day before, drain fruit dry. Crumble macaroons, but leave in small pieces; you do not want fine crumbs. The day before serving: slice bananas and sprinkle with lemon juice to keep them from turning brown. Mix all fruits together. Layer half the fruit and macaroons in a 2 quart casserole. Sprinkle liberally with brown sugar, almonds, and dot with butter. Repeat. Pour banana liqueur over the top. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. This amount will make enough to serve 20 people and will fill 2 casseroles. More liqueur may be needed for a large party or cut in half for family size. The macaroons may be purchased at a bakery and are about the size of a silver dollar. If you buy larger ones, cut down to 3 or 4 dozen macaroons.