SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MIXED BERRIES WITH SPICED MAPLE SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
- In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
- Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.
EASY SPICED HOT FRUIT BAKE
Spiced Hot Fruit Bake {Gluten Free, Vegan option}
Provided by Lindsay Cotter
Categories breakfast/dessert/brunch
Time 58m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 273 calories, Sugar 27.6 g, Sodium 6.4 mg, Fat 14.7 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 36.7 g, Fiber 5.2 g, Protein 2 g, Cholesterol 24.3 mg
LIGHTLY SPICED MIXED STONE FRUIT
Combine tasty stone fruits and a bit of unusual spice for a mixed fruit treat.
Provided by Renee Pottle
Categories Canned Fruit
Time 1h5m
Yield 6 pints
Number Of Ingredients 4
Steps:
- In a large pot, combine sugar, water, and mace. Bring to a boil, stirring until well combined.
- Reduce heat to a simmer.
- Drain fruit and add ½ of it to syrup mixture. Continue simmering until fruit is heated through.
- Spoon fruit into clean pint jars.
- Fill each jar with the hot syrup leaving ½ inch head space.
- Repeat with remaining fruit.
- Remove the bubbles (I use a chop stick but there is an actual tool for this process).
- Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
- Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).
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