SPICED FRUIT BAKE RECIPE
Rain, snow or heat wave, this Hot Spiced Fruit Bake is an evergreen ready to eat bake dessert. Here's how to make this Fruit Breakfast casserole!
Provided by Neha Mathur
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Mix the fruits in a bowl.
- Add lemon juice and mix well.
- Mix dark brown sugar, honey, butter, cinnamon and nutmeg in a bowl.
- Pour the mixture over the fruits and mix well.
- Transfer the fruits in a 8x6 inch inch baking tray.
- Pre heat the oven to 150 Degrees C or 300 Degrees F..
- Bake for 50-60 minutes.
- Remove the tray from the oven and sprinkle roasted pecans on top.
- Serve hot with ice cream scoops.
Nutrition Facts : Calories 493 kcal, Carbohydrate 75 g, Protein 2 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 213 mg, Fiber 7 g, Sugar 62 g, ServingSize 1 serving
SPICED FRUIT BAKE DESSERT RECIPE
Easy to make fruit bake made with a variety to fruits, maple syrup, and coconut oil
Provided by Rena
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 300F and grease a baking dish with a bit of coconut oil.
- Combine apples and pears to a large mixing bowl. Add lemon juice, cinnamon, nutmeg, and toss the fruits well with a wooden spoon to coat with the juice. Adding lemon juice will enhance the taste of fruits and prevent them from browning.
- Transfer the fruits to your prepared baking dish and add in grapes, pecans, and cranberries.
- In another mixing bowl, whisk fresh orange juice, maple syrup, and coconut oil. Pour the dressing over the fruits and toss well to combine.
- Bake into the preheated oven for 1 hour. Once the fruits are done, remove from the oven and let cool at room temperature.
- Sprinkle with some more cinnamon if desired, serve warm and enjoy.
Nutrition Facts : Calories 258 kcal, Carbohydrate 57 g, Protein 1 g, Fat 5 g, SaturatedFat 4 g, Sodium 5 mg, Fiber 8 g, Sugar 42 g, ServingSize 1 serving
OLD-FASHIONED SPICED FRUIT COOKIES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Dessert ready in about 30 minutes! Try classic fruit cookies in a new way - a delightful treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°. Place apple, orange and dates in blender or food processor. Cover and blend or process until well blended.
- Mix brown sugar, oil and egg in large bowl. Stir in remaining ingredients and fruit mixture. Drop dough by tablespoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until light golden brown. Immediately remove from cookie sheet.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 2 Cookies, Sodium 115 mg, Sugar 17 g, TransFat 0 g
SPICED FRUIT LOAF
A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day
Provided by James Martin
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 2h40m
Yield Makes 2 x 2lb loaves, each cuts into 8 slices
Number Of Ingredients 15
Steps:
- Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
- Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Bake for 20 mins, then cool in the tins before turning out and slicing.
Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
SPICED HOT FRUIT
Irene Howard of Shanandoah, Iowa shares her recipe for a crowd-pleasing compote that takes advantage of convenient canned fruit. Its sweet, buttery sauce, spiced with ginger and cinnamon, makes a warm and wonderful addition to any breakfast buffet.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 10 cups.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
HOT SPICED FRUIT
Steps:
- Preheat oven to 375°. In a small bowl, mix the first 5 ingredients; gradually whisk in cranberry juice., In a greased 13x9-in. baking dish, combine remaining ingredients. Pour cranberry juice mixture over top., Bake, uncovered, 30-35 minutes or until pears and apples are tender, stirring once. Let stand 10 minutes before serving. Serve warm or cold.
Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein.
FRUIT AND SPICE BAKE
Steps:
- Preheat the oven to 325 degrees.
- Combine the spices with the honey, butter and rum. Arrange the pineapple, peaches and pears in a 9-inch round pyrex baking pan. Drizzle spice mixture over the top and bake for 1 hour (bake while your family or guests are having dinner.)
- Serve warm with ice cream; garnish with mint.
SPICED FRUITCAKE BARS
Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 17
Steps:
- In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
- Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
- In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
- Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
- Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.
BAKED FRUIT
I love fresh fruit...whatever way I can get it. This recipe came from a customer of mine, that is experimenting all the time, with recipes. This does not take very long to prepare and if unexpected guests drop by at dinner time....Voila!!!! They think you have been "slavin" in the kitchen for hours!
Provided by carol ann in canada
Categories Dessert
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450*.
- Place fruit in a well greased 11 x 7-inch oven proof dish.
- In a small bowl, combine brown sugar, cinnamon and nutmeg and sprinkle over fruit Drizzle with vanilla and dot with butter or margerine.
- Toss to combine all the ingredients.
- Bake for 10-15 minutes, (turning fruit over halfway thru the total baking time) or until sugar starts to caramelize and fruit begins to brown.
- Serve warm.
- Drizzle with the yogurt if you like.
Nutrition Facts : Calories 139.6, Fat 2.3, SaturatedFat 1.4, Cholesterol 5, Sodium 22, Carbohydrate 29.6, Fiber 1.6, Sugar 27.7, Protein 0.8
SHERRIED BAKED FRUIT
I generally make this with cream sherry, but you can use dry if you want it not quite so sweet. The refrigerating overnight is to allow the fruit and sherry sauce flavors to blend more thoroughly. It's good served hot out of the oven or cold later on (after baking of course). May be served in dishes or poured over pound cake, pudding or ice cream. Or you can put a dollop of vanilla ice cream on top. Times do not include chilling time overnight.
Provided by echo echo
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter and flour in small saucepan over low heat, blending until smooth.
- Stir in sugar.
- Slowly add sherry, stirring constantly, until thickened.
- Combine the sauce with the drained fruits in a 2-quart casserole.
- Cover and refrigerate overnight.
- Bake at 350° for 30 minutes.
Nutrition Facts : Calories 496, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.6, Carbohydrate 103.9, Fiber 7.2, Sugar 91.3, Protein 2.4
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