Jewel Fruit Tortes Recipe

Summary

Preparation Time25 MinDifficulty LevelMedium
Health IndexAverageServings10
CuisineCourse
Main IngredientInterest Group

Ingredients

 Apricot preserves1 Cup (16 tbs)
 Canned pear halves17 Ounce (1 Can Of 1 Pound And 1 Ounce)
 Canned peach halves17 Ounce (1 Can Of 1 Pound And 1 Ounce)
 Canned mandarin oranges9 Ounce (1 Can)
 Canned pineapple slices2
 Sponge cake11 Ounce (1 Package)
 Orange juice6 Tablespoon
 Maraschino cherries2
 Almonds4 1⁄2 Ounce, toasted and diced (1 Can)
 Whipped cream/Frozen whipped topping6 Ounce

Nutrition Facts

Serving size

Calories 413 Calories from Fat 114

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 56.1 mg18.7%

Sodium 89.4 mg3.7%

Total Carbohydrates 71 g23.6%

Dietary Fiber 4.1 g16.3%

Sugars 51.6 g

Protein 5 g9.8%

Vitamin A 18.8% Vitamin C 46.1%

Calcium 7.9% Iron 12.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a small saucepan, place 1 cup apricot preserves; cook over low heat until melted.
2 Meanwhile, drain pears, peaches, oranges and pineapple well.
3 On a serving plate, place each sponge-cake layer .
4 Prick the surface gently using a fork.
5 Sprinkle each layer with 3 tablespoons orange juice; then brush top and side with some of melted preserves.
6 On each layer, arrange 3 peach halves alternately with 3 pear halves.
7 In the center, place a pineapple ring, cut into 4 sections and decorate with cherry.
8 With orange sections, fill spaces between peaches and pears .
9 Around edge of each layer, press 1/2 cup toasted almonds.
10 Glaze the fruit with remaining preserves.

SERVING
11 Serve with whipped cream; garnished with grapes.
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