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Jewel Fruit Tortes Recipe
|Apricot preserves||1 Cup (16 tbs)|
|Canned pear halves||17 Ounce (1 Can Of 1 Pound And 1 Ounce)|
|Canned peach halves||17 Ounce (1 Can Of 1 Pound And 1 Ounce)|
|Canned mandarin oranges||9 Ounce (1 Can)|
|Canned pineapple slices||2|
|Sponge cake||11 Ounce (1 Package)|
|Orange juice||6 Tablespoon|
|Almonds||4 1⁄2 Ounce, toasted and diced (1 Can)|
|Whipped cream/Frozen whipped topping||6 Ounce|
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
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.
11 Serve with whipped cream; garnished with grapes.