Best Hot Or Cold Spiced Fruits Recipes

HOT OR COLD SPICED FRUITS

Steps:

• Combine all ingredients with syrups.
• Cover and refrigerate.
• Remove cinnamon sticks before serving.
• If desired warm fruits just before serving.

SPICED FRUIT BAKE RECIPE

Steps:

• Mix the fruits in a bowl.
• Add lemon juice and mix well.
• Mix dark brown sugar, honey, butter, cinnamon and nutmeg in a bowl.
• Pour the mixture over the fruits and mix well.
• Transfer the fruits in a 8x6 inch inch baking tray.
• Pre heat the oven to 150 Degrees C or 300 Degrees F..
• Bake for 50-60 minutes.
• Remove the tray from the oven and sprinkle roasted pecans on top.
• Serve hot with ice cream scoops.

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 SALAD

Steps:

• Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

HOT FRUIT SALAD

Steps:

• Combine first 6 ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low 3-4 hours or until heated through.

OLD-FASHIONED FRUIT COMPOTE

Steps:

• Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

HOT SPICED FRUIT

Steps:

• Combine the pineapple juice, marmalade and spices in a saucepan.
• Boil for 2-3 minutes.
• Reduce the heat and add the margarine and fruit.
• Simmer for 20 minutes.
• Remove the cinnamon stick before serving.

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.