Hot Spiced Fruit Recipe
Ingredients
| Pineapple chunks | 1 Can (10oz), pitted | |
| Apricot | 1 Can (10oz) | |
| 2 tart apples | ||
| Lemon juice | 3 Tablespoon | |
| 1/2 teaspoon each ground nutmeg and ground cinnamon | ||
| Ground cloves | 1/4 Teaspoon | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), cut in to chunks | |
| Bananas | 3 | |
| Seedless grapes | 2 Cup (16 tbs), canned | |
Directions
Drain and combine syrup from peaches, pineapple, cherries, pears, and apricots.
Reserve 1 1/2 cups of the combined fruit syrup; save remaining syrup for other uses, if desired.
Turn drained fruit into a 2 1/2-quart baking dish.
Core and dice apples, mix with lemon juice, then gently toss together with drained fruit.
Stir together reserved fruit syrup, nutmeg, cinnamon, cloves, and brown sugar; pour over fruit.
Dot fruit with butter.
Cover and bake in a 350° oven for 20 minutes.
Peel bananas and cut into chunks.
Lightly stir grapes and bananas into baked fruit, cover, and bake for 5 more minutes.
Serve hot with sour cream, if desired.
Reserve 1 1/2 cups of the combined fruit syrup; save remaining syrup for other uses, if desired.
Turn drained fruit into a 2 1/2-quart baking dish.
Core and dice apples, mix with lemon juice, then gently toss together with drained fruit.
Stir together reserved fruit syrup, nutmeg, cinnamon, cloves, and brown sugar; pour over fruit.
Dot fruit with butter.
Cover and bake in a 350° oven for 20 minutes.
Peel bananas and cut into chunks.
Lightly stir grapes and bananas into baked fruit, cover, and bake for 5 more minutes.
Serve hot with sour cream, if desired.
Chef
