Spiced Hot Fruit Casserole Recipes

EASY SPICED HOT FRUIT BAKE

Steps:

• Preheat oven to 300F.
• In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
• In another glass bowl, combine your melted butter, spices, and honey or maple syrup.
• Mix in a few tablespoons of your leftover pineapple juice as well.
• Add this sugar/butter mixture to your fruit and coat evenly.
• Pour fruit evenly in a 9×12 baking dish.
• Pour the leftover sugar/butter/oil mixture on top.
• baking for 1 hr.
• OPTIONAL - Toss your nuts in a tiny bit of melted coconut oil or butter and pinch of cinnamon. I usually just coat the nuts in the leftover butter/sugar from the fruit mix bowl. Then sprinkle the nuts to the top of dish and bake all together for 1 hr.
• Sprinkle any additional cinnamon and spiced over hot fruit bake before serving, if desired.

CONTEST-WINNING HOT FRUIT COMPOTE

Steps:

• In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

SPICED HOT FRUIT

Steps:

• Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

HOT FRUIT CASSEROLE

Steps:

• Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
• pear halves, apricot halves and spiced apple rings.
• Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
• Cook over medium heat, stirring constantly until thickened.
• Pour over fruit, cover and refrigerate overnight.
• Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
• NOTE: Cooking time refers to both cooking and chilling time.

SPICED FRUIT BAKE DESSERT RECIPE

Steps:

• Preheat the oven to 300F and grease a baking dish with a bit of coconut oil.
• Combine apples and pears to a large mixing bowl. Add lemon juice, cinnamon, nutmeg, and toss the fruits well with a wooden spoon to coat with the juice. Adding lemon juice will enhance the taste of fruits and prevent them from browning.
• Transfer the fruits to your prepared baking dish and add in grapes, pecans, and cranberries.
• In another mixing bowl, whisk fresh orange juice, maple syrup, and coconut oil. Pour the dressing over the fruits and toss well to combine.
• Bake into the preheated oven for 1 hour. Once the fruits are done, remove from the oven and let cool at room temperature.
• Sprinkle with some more cinnamon if desired, serve warm and enjoy.

HOT CURRIED FRUIT

Steps:

• In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

SPICED HOT FRUIT CASSEROLE

Steps:

• 1. Drain pineapple, reserving juice.
• 2. In an ungreased shallow 3-1/2- quart baking dish combine the pineapple, apricots, peaches and pears: set aside.
• 3. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice and bring to a boil.
• 4. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. Bake uncovered at 350 degrees for 30 minutes or until heated through.

HOT FRUIT COMPOTE

Steps:

• Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
• Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
• Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.

CROCK-POT HOT FRUIT

Steps:

• Open your jars/cans.
• Dump the first 6 ingredients in the crockpot and stir gently.
• In a small bowl, combine the brown sugar and cinnamon.
• Sprinkle over the top of the fruit.
• Cook in crockpot on low for 3 to 4 hours.
• When warm/hot to your satisfaction, turn off crock.
• Stir and serve while still warm.

SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE

Steps:

• Heat the oil and gently fry the onion and garlic for 10 minutes.
• Toss the meat in the flour combined with the spices and seasoning and add to the onion.
• Fry the meat, stirring occasionally until evenly browned.
• Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
• Add the dates and potato chunks and transfer to an ovenproof casserole dish.
• Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
• Just before serving stir in the fresh herbs.

HOT FRUIT CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Drain the pineapple chunks, peaches, pears, and cherries.
• slice the bananas and sprinkle with lemon juice.
• Add the bananas to the fruit.
• Transfer half of the fruit mixture to a 3 quart casserole dish.
• Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
• Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
• Bake for 30 to 40 minutes, or until fruit is bubbly.
• Stir to combine before serving.