Crock Pot Hot Fruit Food

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SLOW-COOKED HOT FRUIT SALAD



Slow-Cooked Hot Fruit Salad image

My old-fashioned fruit salad is convenient to make in the slow cooker when your oven and stovetop are occupied with other dishes. It's delicious alongside roasted meats, or even served over pound cake for dessert. -Debbie Kimbrough, Lexington, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 10 servings.

Number Of Ingredients 10

3/4 cup sugar
1/2 cup butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 cans (15-1/4 ounces each) sliced peaches, drained
2 cans (15-1/4 ounces each) sliced pears, undrained
1 jar (23 ounces) chunky applesauce
1/2 cup dried apricots, chopped
1/4 cup dried cranberries

Steps:

  • In a 3-qt. slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.

Nutrition Facts : Calories 326 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 116mg sodium, Carbohydrate 61g carbohydrate (57g sugars, Fiber 3g fiber), Protein 0 protein.

CROCK-POT HOT FRUIT



Crock-Pot Hot Fruit image

About 15 years ago I went to a girls get together and one of the women brought this drink/dessert. It was amazing. Whenever I bring it to an event, it is the first thing to go. Great for when the weather gets cold. Leftovers, if there is any, can be reheated and put over vanilla ice cream. Finally, the recipe works whether you use the expensive or the cheapest ingredients around. Can/jar size is approx.

Provided by Gadgetsmidnight

Categories     Low Protein

Time 3h5m

Yield 10-20 serving(s)

Number Of Ingredients 8

1 (25 ounce) jar applesauce
1 (21 ounce) can cherry pie filling
1 (20 ounce) can pineapple chunks, undrained
1 (15 1/4 ounce) can peach slices, undrained
1 (15 1/4 ounce) can apricot halves, undrained
1 (15 ounce) can mandarin oranges, undrained
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon

Steps:

  • Open your jars/cans.
  • Dump the first 6 ingredients in the crockpot and stir gently.
  • In a small bowl, combine the brown sugar and cinnamon.
  • Sprinkle over the top of the fruit.
  • Cook in crockpot on low for 3 to 4 hours.
  • When warm/hot to your satisfaction, turn off crock.
  • Stir and serve while still warm.

SLOW COOKER FRUIT COMPOTE WITH CINNAMON



Slow Cooker Fruit Compote With Cinnamon image

This crock pot fruit compote is made with a variety of canned fruits. It's an excellent dish to serve for breakfast or make it a dessert.

Provided by Diana Rattray

Categories     Breakfast     Brunch     Dessert

Time 3h15m

Yield 8

Number Of Ingredients 7

1 (15-ounce) can sliced peaches
1 (15-ounce) can dark red cherries
1 (15-ounce) can sliced pears
1 (15-ounce) can apricot halves
4 tablespoons packed brown sugar
4 tablespoons frozen orange juice concentrate
1/2 teaspoon ground cinnamon

Steps:

  • Gather the ingredients.
  • Drain all canned fruit thoroughly.
  • Transfer drained fruits to slow cooker. Add brown sugar, orange juice concentrate, and cinnamon. Stir gently to blend.
  • Cover slow cooker and cook spiced fruit on LOW for about 3 to 5 hours.
  • Serve fruit compote hot from the slow cooker. Variation

Nutrition Facts : Calories 146 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 30 g, Fat 0 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g

SLOW-COOKER FRUIT COMPOTE



Slow-Cooker Fruit Compote image

Provided by Food Network

Categories     dessert

Time 8h5m

Yield 10 servings

Number Of Ingredients 7

One 16-ounce package frozen peaches
1 cup apple cider
1 cup dried cranberries
1/4 cup brown sugar
2 apples, Granny Smith or your favorite, cored and sliced
1 cinnamon stick
1 lemon, juiced

Steps:

  • Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.

SLOW COOKER FRUIT COMPOTE



Slow Cooker Fruit Compote image

I use canned goods and my slow cooker to whip up an old-fashioned treat that's loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. -Mary Ann Jonns, Midlothian, Illinois

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 18 servings.

Number Of Ingredients 5

2 cans (29 ounces each) sliced peaches, drained
2 cans (29 ounces each) pear halves, drained and sliced
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) apricot halves, drained and sliced
1 can (21 ounces) cherry pie filling

Steps:

  • In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 190 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 3g fiber), Protein 1g protein.

CROCK POT CURRIED FRUIT



Crock Pot Curried Fruit image

This fruit goes well with ham or turkey and is also good when served alongside quiche or egg dishes. I adapted it from a recipe by Natalie Haughton.

Provided by GREG IN SAN DIEGO

Categories     Sauces

Time 3h10m

Yield 24 serving(s)

Number Of Ingredients 9

2 (20 ounce) cans unsweetened pineapple chunks
1 (29 ounce) can tropical fruit cocktail
1 (29 ounce) can sliced yellow cling peaches
1 (17 ounce) can apricot halves
2 tablespoons butter
1/2 cup packed brown sugar
2 1/2 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Drain all fruit and gently combine in crock pot.
  • Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
  • Pour mixture over the fruit mixture in the crock pot and stir gently.
  • Cover and cook on high setting about 2 1/2 hours.
  • Mix the cornstarch in the cold water and stir it into the fruit mixture.
  • Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.

HOT FRUIT SALAD



Hot Fruit Salad image

This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.

Provided by dutchkidzx2

Categories     Salad     Fruit Salad Recipes

Time 1h40m

Yield 12

Number Of Ingredients 7

1 (20 ounce) jar chunky applesauce
1 (21 ounce) can cherry pie filling
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) can pineapple chunks
½ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 37.7 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 15.3 mg, Sugar 22.2 g

SLOW-COOKER WINTER FRUIT COMPOTE



Slow-Cooker Winter Fruit Compote image

On a wintry evening what's more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h10m

Yield 10

Number Of Ingredients 9

1 (2-inch) cinnamon stick
2 small apples, peeled, sliced
1/3 cup sweetened dried cranberries
1/2 cup golden raisins
1/2 cup halved dried apricots
1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
1/4 cup sugar
3/4 cup orange juice
1 (21-oz.) can peach pie filling

Steps:

  • Place cinnamon stick in 1 1/2 to 2 1/2-quart slow cooker. Layer with apples, cranberries, raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
  • Cover; cook on Low setting for 5 to 6 hours.
  • Just before serving, gently stir mixture. Remove and discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary. Serve in small dessert dishes or if desired, serve warm over pound cake or ice cream.

Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 5 mg, Sugar 35 g

CROCK-POT HOT FRUIT SALAD



Crock-Pot Hot Fruit Salad image

My old-fashioned fruit salad is convenient to make in the slow cooker when your oven and stovetop are occupied with other dishes. It's delicious alongside roasted meats, or even served over pound cake for dessert. - Debbie Kimbrough, Lexington, Mississippi Click here to see more recipe from Taste of Home Click here for more of the 101 Best Slow Cooker Recipes

Provided by @MakeItYours

Number Of Ingredients 10

3/4 Cups sugar
1/2 Cup butter, melted
1/4 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/8 Teaspoon salt
Two 15 1/4 -ounce cans sliced peaches, drained
Two 15 1/4 -ounce cans sliced pears, undrained
One 23-ounce jar chunky applesauce
1/2 Cup dried apricots, chopped
1/4 Cup dried cranberries

Steps:

  • In a 3-quart slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt.
  • Stir in the remaining ingredients.
  • Cover and cook on high for 2 hours or until heated through.

HOT BAKED FRUIT



Hot Baked Fruit image

A nutritious dish to add to your brunch table.

Provided by JENNYHONEY

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 2h5m

Yield 8

Number Of Ingredients 8

8 ounces pitted prunes
8 ounces dried apricots
⅓ cup raisins
1 (15 ounce) can pineapple chunks, undrained
1 (16 ounce) can cherry pie filling
¼ cup dry sherry
1 cup water
⅓ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a deep baking dish, mix together prunes, dried apricots, raisins, and pineapple chunks. In a separate bowl, combine cherry pie filling, sherry, and water. Pour over the fruit, and blend thoroughly. Stir in almonds.
  • Cover, and bake in preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 66.6 g, Fat 2.7 g, Fiber 5.5 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 60.6 mg, Sugar 39 g

HOT CURRIED FRUIT



Hot Curried Fruit image

Another recipe featuring curry from a friend of mine. This one is just amazing. I think its my favorite desert of all time. You can serve it just as a hot fruit side dish or spoon it over ice cream or pound cake. You have to try it to appreciate it.

Provided by Kathie Carr

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 9

1 can(s) (20 ounce) unsweetened pineapple chunks
1 can(s) (16.5 ounce) pitted dark sweet cherries, drained
1 can(s) (15 ounce) pear halves, drained
1 can(s) (15 ounce) peach halves, drained
3/4 c packed brown sugar
1/4 c melted butter
1 tsp sweet curry powder
1 tsp cinnamon
1/2 tsp nutmeg

Steps:

  • 1. Drain pineapple, reserving juice. In a greased 2-qt. baking dish, combine the pineapple, cherries, pears and peaches. Combine the brown sugar, butter, curry, cinnamon, nutmeg and reserved juice; pour over fruit. Cover and bake at 350 degrees F for 35-45 minutes or until heated through.
  • 2. I like to serve this from a crock pot which keeps the fruit hot. Try it over a good quality vanilla ice cream.

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