Spiced Fruit Food

SPICED HOT FRUIT

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.

SPICED FRUIT

Steps:

• Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature. , Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving.

SPICED FRUIT SALAD

Steps:

• Combine 1/2 cup each sliced dried apricots and dried cherries, 3 strips lemon zest, the juice of 1 lemon, a spoonful of sugar, 1 cinnamon stick and 2 tablespoons water in a microwave-safe bowl. Microwave 30 seconds. Toss with 2 segmented oranges, 2 sliced pears and a dash of vanilla; let sit at least 30 minutes. Serve with yogurt.
• Serves: 4 (does not include yogurt); Calories: 181; Total Fat: 0.5 gram; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 46 grams; Sugar: 35 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams

HOT SPICED FRUIT

Steps:

• Combine the pineapple juice, marmalade and spices in a saucepan.
• Boil for 2-3 minutes.
• Reduce the heat and add the margarine and fruit.
• Simmer for 20 minutes.
• Remove the cinnamon stick before serving.

SPICED FRUIT SALAD

Steps:

• Clean, drain, chop fruits; combine in a bowl.
• Combine juices, honey and cinnamon and pour over fruit.
• Cover and chill for overnight or 8 hours.
• *Iuse canned apricots and omit the prunes.

SPICED FRUIT CHIPS

Steps:

• Heat oven to 200 degrees F. Combine sugar and spice in a small bowl and mix until evenly combined.
• Stem fruit and, using a mandoline, slice lengthwise into paper-thin slices, about 1/16-inch thick. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets.
• Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days.

SPICED FRUITCAKE BARS

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.

SPICY FRUIT SALAD

Steps:

• Mix pineapple, watermelon, mango, and green apple in a large bowl.
• Blend lime juice, honey, and jalapeno in a blender until smooth.
• Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

SPICED FRUIT LOAF

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.

SPICED FRUIT BUNS

Steps:

• Zest the orange, then juice it. Place the sultanas in a bowl or jug and cover with the orange juice. Leave to soak for 10 minutes or so, stirring occasionally.
• Into another bowl, add all the other ingredients, including the zest of the orange. Mix thoroughly and knead for at least 10 minutes. If you have a bread maker, this is ideal.
• When the dough is thoroughly kneaded and smooth, add the juice-infused sultanas (and any leftover juice) and knead thoroughly so they're fully incorporated. Again, if you have a bread maker, a few minutes on a kneading cycle will do this nicely for you.
• Place the finished mixture into a large greased bowl, cover with cling film, and leave for 90 minutes or so to rise.
• Turn out the risen dough onto a floured surface, divide into around 15 pieces, shape into slightly flattened balls, and place on a baking tray that's lined with parchment. Cover with a piece of greased cling film and leave for an hour to rise again.
• Remove the cling film and bake for 18 minutes in the centre of a 180 degC oven.
• Remove from the oven and allow to cool. While still hot, optionally dissolve a couple of teaspoons of sugar in a little boiling water and paint each bun with a pastry brush to achieve a shiny, sticky coating.

SPICED FRUIT COMPOTE

Steps:

• Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)