Best 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

SPICED FRUIT COMPOTE



Spiced Fruit Compote image

Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 11

2 cinnamon sticks (2 inches)
12 whole cloves
1-1/2 cups orange juice
2/3 cup raisins
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) apricot halves
1 can (15-1/4 ounces) sliced pears, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) pitted dark sweet cherries, drained

Steps:

  • Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon.

Nutrition Facts :

SPICED HONEY FRUIT SALAD WITH PECANS



Spiced Honey Fruit Salad with Pecans image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Nonstick cooking spray, for the parchment
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 large egg white
1 cup pecans
1 habanero pepper
1/4 cup honey
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 cups cubed cantaloupe
1 1/2 cups grapes
3 kiwis, peeled and cut into 1-inch pieces
1 apple, cut into 1-inch pieces

Steps:

  • For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
  • In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
  • Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
  • For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
  • To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

SLOW-COOKER SPICED FRUIT



Slow-Cooker Spiced Fruit image

My late aunt who lived in Hawaii gave me this cherished recipe. She would prepare a traditional tropical meal for us whenever we visited and always included this fruity delight. I always think of her when I make it, whether it is for the holidays or an everyday meal. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 8 servings.

Number Of Ingredients 12

1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15-1/4 ounces) sliced pears, drained
1 can (15 ounces) apricot halves, drained
1 can (11 ounces) mandarin oranges, drained
1 jar (10 ounces) maraschino cherries, drained
8 whole cloves
2 cinnamon sticks (3 inches)
1/2 cup packed brown sugar
1/2 teaspoon curry powder
1 cup white wine or white grape juice
1/2 cup slivered almonds, toasted

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.

Nutrition Facts : Calories 323 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 72g carbohydrate (65g sugars, Fiber 4g fiber), Protein 2g protein.

SPICED FRUIT LOAF



Spiced fruit loaf image

A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day

Provided by James Martin

Categories     Afternoon tea, Breakfast, Brunch, Treat

Time 2h40m

Yield Makes 2 x 2lb loaves, each cuts into 8 slices

Number Of Ingredients 15

450g strong white flour , plus extra for dusting
2 x 7g sachets easy-blend yeast
50g caster sugar
150ml warm milk
1 egg , beaten
50g unsalted butter , melted, plus extra for greasing
oil , for greasing
1½ tsp ground cinnamon
1 tsp ground ginger
50g dried apricot , chopped
50g dried fig , chopped
50g pitted date , chopped
50g sultana
50g glacé cherry , chopped
juice 1 orange

Steps:

  • Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
  • Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
  • Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
  • Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
  • Bake for 20 mins, then cool in the tins before turning out and slicing.

Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

SPICED STONE FRUIT CHUTNEY



Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Categories     condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

Steps:

  • Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
  • Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

SERIOUSLY GOOD SPICED FRUIT COMPOTE



Seriously good spiced fruit compote image

Serve as it is, or with a dollop of mind-that-waistline mascarpone

Provided by Ruth Watson

Categories     Dessert, Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 12

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Steps:

  • Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
  • Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
  • Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
  • Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

MOROCCAN SPICED FRUIT & NUT BREAD



Moroccan Spiced Fruit & Nut Bread image

Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 pieces) and 1/2 cup butter.

Number Of Ingredients 22

1/2 cup chopped dried apricots
1/2 cup chopped dates
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1/3 cup sweetened shredded coconut
1/4 cup chopped pecans
ORANGE BUTTER:
1/2 cup unsalted butter, softened
4 teaspoons confectioners' sugar
2 teaspoons grated orange zest
4 teaspoons orange juice

Steps:

  • Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

SPICED FRUIT SALAD



Spiced Fruit Salad image

Easy, tasty AND low fat healthy, this can be served at many occasions: brunch, showers, picnics and potlucks. Also a nice change to the standard "fruit cup" usually served before wedding reception and holiday dinners. Serve as a dessert or as a snack, which is kid-pleasing too. DO NOT serve to any child under the age of 1, due to the honey ingredient (or omit the honey, if so). A make-ahead no cook dish, cook time is for chill time. Serves 8-10, please double recipe for a larger crowd. This recipe is courtesy of Southern Living.

Provided by TheDancingCook

Categories     Breakfast

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (11 ounce) can mandarin oranges, drained
2 apples, cut up into bite sized pieces and unpeeled
1 cup raisins
2/3 cup pitted prune, cut into quarters
1/2 cup apricot halves (fresh, dried or canned, quartered, drained, if canned)
1/2 cup orange juice
1/4 cup honey
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice

Steps:

  • Clean, drain, chop fruits; combine in a bowl.
  • Combine juices, honey and cinnamon and pour over fruit.
  • Cover and chill for overnight or 8 hours.
  • *Iuse canned apricots and omit the prunes.

Nutrition Facts : Calories 177.1, Fat 0.4, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 46.7, Fiber 3.6, Sugar 36.3, Protein 1.5

SPICED CRANBERRY AND DRIED-FRUIT CHUTNEY



Spiced Cranberry and Dried-Fruit Chutney image

Provided by Jan Schroeder

Categories     Condiment/Spread     No-Cook     Christmas     Cranberry     Spice     Fall     Winter     Edible Gift     Bon Appétit     Oregon

Yield Makes 2 1/2 cups

Number Of Ingredients 10

2 cups fresh cranberries
16 dried apricot halves
1/2 cup dried blueberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped crystallized ginger
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons balsamic vinegar

Steps:

  • Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

SPICED DRIED-FRUIT CHUTNEY



Spiced Dried-Fruit Chutney image

Categories     Sauce     Side     Thanksgiving     Prune     Fig     Apricot     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 12

1 finely chopped shallot
1 tablespoon coriander seeds
1 tablespoon finely chopped peeled ginger
1 teaspoon vegetable oil
1 1/2 cups coarsely chopped dried apricots
1 cup apple cider vinegar
1/4 cup coarsely chopped dried figs
1/4 cup coarsely chopped prunes
1/4 cup golden raisins
1/4 cup robust-flavored (dark) molasses
1 1/2 cups water
Salt and pepper

Steps:

  • Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
  • Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.

FRUIT SALAD WITH SPICED HONEY AND THYME



Fruit Salad with Spiced Honey and Thyme image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

1/2 cup mild honey
1 star anise pod
1 sprig fresh thyme
1 cup pineapple chunks
1/2 cup cantaloupe chunks
1/2 cup honeydew chunks
1/2 cup red grapes
1/2 cup green grapes

Steps:

  • In a small pan over medium heat, bring the honey and 1/2 cup water to a boil. Remove from the heat and add the star anise and thyme sprig. Let it cool, then strain and set aside.
  • Add the pineapple, cantaloupe, honeydew and red and green grapes to a large bowl and pour over half the spiced honey. Toss gently to coat. Add more honey if you like.

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.

SPICED DRIED FRUIT SALAD



Spiced Dried Fruit Salad image

When served warm this is a great fruit dessert for those cold winter nights. I serve it with good quality Greek yoghurt. Or, serve it chilled with icecream. Or with pancakes for breakfast. This is a favourite with my family. It can be varied infinitely too - so don't worry if you don't have all the ingredients. This comes from Stephanie Alexander's Cooks Companion. Australian measurements used.

Provided by auntchelle

Categories     Dessert

Time 38m

Yield 4 serving(s)

Number Of Ingredients 14

30 g dried apples
50 g dried apricots
30 g dried figs
30 g dried pears
30 g dried peaches
1/2 cinnamon stick
2 cloves
1 teaspoon honey
1 pinch powdered saffron
1/2 teaspoon vanilla bean paste or 1/2 vanilla bean, split
1 strip lemon zest
20 g slivered almonds (or flaked)
20 g shelled pistachios
orange flower water or orange oil, essence

Steps:

  • Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
  • Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
  • Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
  • Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.

SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE



Spiced Elizabethan Pork and Fruit Casserole image

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.

Provided by French Tart

Categories     Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 large onion, peeled and sliced
2 garlic cloves, peeled and crushed
700 g boned pork legs, cubed
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt
fresh ground black pepper
300 ml red wine
1 tablespoon british honey
75 g stoned dates, roughly chopped
2 large potatoes, peeled and cut into chunks
2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

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.

SPICED FRUIT COMPOTE



Spiced Fruit Compote image

Categories     Dessert     Dried Fruit     Fig     Pear     Apricot     White Wine     Fall     Chill     Vegan     Cinnamon     Clove     Simmer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine)
2/3 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
5 whole cloves
2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges
18 dried Calimyrna figs, quartered
3/4 cup dried apricots, halved
8 dried pear halves, each cut into 3 wedges

Steps:

  • Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)

SPICED FRUIT SALAD



Spiced Fruit Salad image

This is a fresh-tasting salad that's easy to double for a crowd. The cinnamon and nutmeg in the yogurt dressing provide just the right amount of spice to this cool fruit medley. -Lavonne Hartel of Williston, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups fat-free plain yogurt
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 pounds ripe bananas (about 6 medium), sliced
1 pound apples (about 3 medium), cubed
1 tablespoon lemon juice
1 pound red and/or green seedless grapes

Steps:

  • In a small bowl, combine the yogurt, brown sugar, cinnamon and nutmeg. Gently toss bananas and apples with lemon juice; add grapes. Divide among individual bowls. Drizzle with the yogurt mixture. Serve immediately.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPICED SOUR CREAM DIP (WITH FRUIT)



Spiced Sour Cream Dip (with fruit) image

This slightly sweet dip is always a big hit at family gatherings. It's a nice addition to a brunch buffet. -Cynthia Hawks, Hamburg, New York

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1 cup.

Number Of Ingredients 9

6 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt
Dash ground allspice
1 cup sour cream
1/4 teaspoon vanilla extract
1/8 teaspoon rum extract
Assorted fresh fruit

Steps:

  • In a small bowl, combine the sugar, cinnamon, nutmeg, salt and allspice. Stir in sour cream and extracts; beat until combined. Chill for 2 hours. Serve with fruit.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SPICED CHRISTMAS FRUIT TEA



Spiced Christmas Fruit Tea image

I used to sell teas and coffees, this is my girls favorite tea...I have always fixed it special for them...Now when they come home they expect to have this waiting for them... http://www.englishteastore.com/tofhspchlole.html This tea was created by Taylors' master tea blenders especially for the Yuletide season, but has proved...

Provided by JoSele Swopes

Categories     Hot Drinks

Time 5m

Number Of Ingredients 7

1 tsp christmas spiced tea
1 c water, hot
1 stick cinnamon (opt)
1 stick peppermint (opt)
whipped cream
tea infuser
tea cup

Steps:

  • 1. THE PERFECT CUP OF TEA:
  • 2. To fully appreciate this tea, it's worth taking the time to make it properly...Use a warmed teapot and add 1 tsp of tea per person....Add freshly drawn, boiled water and infuse for 4-5 minutes.
  • 3. It is best served on it's own or sweetened with raw sugar, honey, whipped cream...Garnish with cinnamon stick, candy cane stick, and sprinkle cinnamon or nutmeg on the whipped cream...
  • 4. This is an English Tea est. 1886 (Loose Tea)

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