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Hot Spiced Fruit Salad

1 can (1 lb.) sliced peaches
1 can (1 lb.) sliced pears
1 can (1 lb.) apricot halves (sliced into wedges)
1 can (1 lb.) pineapple chunks
1 can (1 lb.) pitted light sweet cherries
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon (more)
1/4 teaspoon ground cloves
1/3 cup brown sugar, firmly packed (or sugar free substitute)
2 cups fresh seedless grapes or halved seeded grapes or canned white grapes

Use fruit canned in their own juice.

Drain the syrup from all the canned fruits (especially peach and
pineapple); measure and reserve 1-1/2 cups of the combined fruit syrup.
Turn the drained, canned fruits into a covered baking dish, casserole or
crockpot (2-1/2 quart size).  To the fruit syrup, add the nutmeg, cinnamon,
cloves, and brown sugar; pour over fruit.

Cover baking dish and put in a moderate oven at 350 degrees F for 20
minutes.  Remove the dish from the oven and lightly stir in the grapes.
(If canned grapes are used, they can be halved and added with other fruit.)
 Serve hot.  Makes 12 servings.

Variations:  add golden raisins and/or almonds. 
Instead of or in addition to fruit syrups, use fruit-flavored liquors or
light sweet fruity wine.

Excellent winter dish.  Complements anything!  From Sunset Salad Book with
my own modifications!