Best Hot Spiced Fruit Recipes

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SPICED HOT FRUIT



Spiced Hot Fruit image

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

2 cans (one 20 ounces, one 8 ounces) pineapple chunks
2 cans (15-1/4 ounces each) apricots, drained and quartered
1 can (29 ounces) sliced peaches, drained
1 can (29 ounces) pear halves, drained and quartered
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 cinnamon sticks (3 inches)
1/2 teaspoon ground ginger

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

HOT SPICED ORANGE AND FRUIT TEA



Hot Spiced Orange and Fruit Tea image

Make and share this Hot Spiced Orange and Fruit Tea recipe from Food.com.

Provided by Annacia

Categories     Beverages

Time 30m

Yield 3 1/2 quarts

Number Of Ingredients 9

8 orange spice tea bags
2 quarts boiling water
2 cups water
2 cups sugar
1 1/2 cups lemon juice
3 cups orange juice
1 cinnamon stick
1 teaspoon whole cloves, tied in cheesecloth
sugar (optional) or Splenda sugar substitute, as and if desired (optional)

Steps:

  • Pour 2 quart boiling water over the 8 teabags.
  • Brew 5 minutes, remove tea bags, set aside.
  • While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
  • Add remaining ingredients.
  • Bring backto boil and simmer 20 minutes.
  • Remove cloves and cinnamon.
  • Serve hot.
  • Allow each person to sweeten as they choose.

Nutrition Facts : Calories 565.5, Fat 0.5, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 145.7, Fiber 1, Sugar 134.6, Protein 1.9

HOT SPICED FRUIT



Hot Spiced Fruit image

My baked pears with apples and cranberries have a touch of sweetness and spice - just like a pie without the crust. Spiced fruit warms up any occasion. -Lin Koppen, Orchard Park, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup cranberry or white grape juice
3 medium pears, peeled and sliced
3 medium apples, peeled and sliced
1 cup fresh or frozen cranberries, thawed and chopped
1 can (11 ounces) mandarin oranges, drained

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first 5 ingredients; gradually whisk in cranberry juice., In a greased 13x9-in. baking dish, combine remaining ingredients. Pour cranberry juice mixture over top., Bake, uncovered, 30-35 minutes or until pears and apples are tender, stirring once. Let stand 10 minutes before serving. Serve warm or cold.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein.

HOT SPICED FRUIT



Hot Spiced Fruit image

This is excellent served alone, but it's also delicious as a topping for pancakes, waffles or pound cakes. If serving as a topping, you may cut the peaches and pears into smaller pieces. My family loved this served over my adopted recipe for Sourdough Pancakes recipe #7011.

Provided by Dreamgoddess

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups canned peach halves, drained
2 cups canned pear halves in natural juice, drained
2 cups pineapple chunks, drain reserving 1/3 c juice
1/2 cup orange marmalade
2 tablespoons margarine
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cinnamon stick

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.

SPICED HOT FRUIT CASSEROLE



Spiced Hot Fruit Casserole image

This is a recipe that I have used for many years from Taste of Home. It is a different twist on canned fruit. My friends enjoy it and often ask for the recipe.

Provided by Donna Cease

Categories     Fruit Sides

Time 40m

Number Of Ingredients 8

2 can(s) (one 20 ounces, one 8 ounces) pineapple chunks
2 can(s) (15-1/4 ounce each) apricots, drained and quartered
1 can(s) (29 ounces) sliced peaches, drained
1 can(s) (29 ounces) pear halves, drained and quartered
3/4 c packed brown sugar
1/4 c butter
2 cinnamon sticks (3 inches)
1/2 tsp ground ginger

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 SPICED FRUIT COMPOTE



Hot Spiced Fruit Compote image

Number Of Ingredients 10

1 (17-ounce) can apricot half drained
1 (16-ounce) can pitted dark sweet cherries drained
1 (16-ounce) can peaches sliced, drained
1 (16-ounce) can pears sliced drained
1 (15-ounce) can pineapple chunk drained
1/3 cup pineapple juice or port wine
3 tablespoons cornstarch
1/2 cup brown sugar packed
1/2 teaspoon nutmeg ground
1/2 teaspoon cinnamon ground

Steps:

  • At least 1 1/4 hours or up to 24 hours before serving:Butter a 1 1/2 -quart shallow baking dish. Place apricots, cherries, peaches, pears and pineapple in dish set aside.In a small bowl, mix port or pineapple juice and cornstarch until smooth. Add brown sugar, nutmeg and cinnamon and stir until brown sugar is dissolved. Pour over fruit and gently stir. If making ahead, cover and refrigerate up to 24 hours.Bake, uncovered, in a preheated 350° oven for 40 minutes. Baste. Bake 20 minutes longer or until bubbly. Stir before serving. Can be served hot, warm or at room temperature. Serve with sour cream if desired.

Nutrition Facts : Nutritional Facts Serves

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