- Recipes Home
- Interest Groups
Fruit Bake Recipe
|Halved peached||1 Can (10 oz)|
|Grated orange peel||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Lemon||1⁄2 , juiced|
|Orange||1 , juiced|
|Apricots||1 Can (10 oz)|
Serving size: Complete recipe
Calories 333 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.5%
Saturated Fat 0.18 g0.92%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.2 mg0.2%
Total Carbohydrates 83 g27.8%
Dietary Fiber 16.2 g64.6%
Sugars 64.7 g
Protein 8 g16.3%
Vitamin A 135.5% Vitamin C 257%
Calcium 15.5% Iron 12.4%
*Based on a 2000 Calorie diet
Drain the juice from the peaches and place cut side up in a shallow, buttered casserole.
Use apricots that are more broken up than the peaches, as the juice is used.
Place the apricots around the peach halves and pour the orange and lemon juice over.
Cherries may be added if liked, and placed in the peach halves.
Glace cherries may be used, in which case these are placed in the peaches half-an-hour before baking is finished.
Bake at 300° F for 2 hours, adding more orange juice as the fruit dries out.
Just before baking is finished, sprinkle the top with rind of orange and lemon.
Serve with cream.
The dish should be soupy, but not watery.
This is best kept 2 — 3 days in the refrigerator before using.