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.
HOT SPICE FRUIT COMPOTE
For a refreshing dessert made quickly and with less money, try this recipe. The fruits compliment each other well and the topping add so much extra flavor.-Helen Austin, Grand Rapids, Ohio
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2-1/2-qt. baking dish, combine the pineapple, peaches, apricots, pears and cherries; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat; pour over fruit. Bake uncovered, at 350° for 25-30 minutes or until bubbly. Discard cloves. Serve warm.
Nutrition Facts :
SPICED CIDER
Nancy Fuller, of Food Network's Farmhouse Rules, shares her recipe for warm Spiced Cider spiked with bourbon.
Provided by Nancy Fuller
Categories beverage
Time 30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.
- Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.
- Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.
- Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.
SPICED HOT FRUIT
Make and share this Spiced Hot Fruit recipe from Food.com.
Provided by Jazz Lover
Categories Breakfast
Time 40m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving the juice.
- In an ungreased shallow 3 1/2 quart 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.
Nutrition Facts : Calories 235.1, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 44.2, Carbohydrate 49.2, Fiber 3.7, Sugar 43.7, Protein 1.9
SPICED FRUIT SALAD
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
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
Nutrition Facts : Calories 181 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 2 grams, Sugar 35 grams
EASY SPICED HOT FRUIT BAKE
Spiced Hot Fruit Bake {Gluten Free, Vegan option}
Provided by Lindsay Cotter
Categories breakfast/dessert/brunch
Time 58m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 300F.
- In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
- In another glass bowl, combine your melted butter, spices, and honey or maple syrup.
- Mix in a few tablespoons of your leftover pineapple juice as well.
- Add this sugar/butter mixture to your fruit and coat evenly.
- Pour fruit evenly in a 9×12 baking dish.
- Pour the leftover sugar/butter/oil mixture on top.
- baking for 1 hr.
- OPTIONAL - Toss your nuts in a tiny bit of melted coconut oil or butter and pinch of cinnamon. I usually just coat the nuts in the leftover butter/sugar from the fruit mix bowl. Then sprinkle the nuts to the top of dish and bake all together for 1 hr.
- Sprinkle any additional cinnamon and spiced over hot fruit bake before serving, if desired.
Nutrition Facts : Calories 273 calories, Sugar 27.6 g, Sodium 6.4 mg, Fat 14.7 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 36.7 g, Fiber 5.2 g, Protein 2 g, Cholesterol 24.3 mg
HOT SPICED WINE
My friends, family and I enjoy this spiced wine during cold-winter gatherings. This warm drink will be a special treat for anyone who enjoys dry red wines. -Noel Lickenfelt, Bolivar, Pennsylvania
Provided by Taste of Home
Time 4h10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in a 3-qt. slow cooker., Add remaining ingredients. Cook, covered, on low until flavors are blended, 4-5 hours. Discard spice bag. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
SPICED HOT CROSS BUNS
Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking
Provided by James Martin
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 2h20m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, 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.
- Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions - I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.
Nutrition Facts : Calories 242 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium
TRADITIONAL FRUITY AND SPICED HOT CROSS BUNS: BREAD-MAKER
A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Hot Cross Buns, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.
- Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.
- Set the bread maker to Dough setting - or Raisin Dough setting if you have it.
- Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.
- Lightly grease two baking trays/sheets.
- When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.
- Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.
- Allow them to rise for about 30-45 minutes or until doubled in size.
- Meanwhile pre-heat the oven the 200C/400F/Gas 6.
- Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.
- Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.
- When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.
- Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.
- Eat whilst still warm, split & spread with butter!
- These are GREAT toasted when they are a few days old as well!
Nutrition Facts : Calories 619.2, Fat 16.6, SaturatedFat 7.3, Cholesterol 54.3, Sodium 378.1, Carbohydrate 115.1, Fiber 11.8, Sugar 12.6, Protein 13.9
CONTEST-WINNING HOT FRUIT COMPOTE
"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.
SERIOUSLY GOOD SPICED FRUIT COMPOTE
Serve as it is, or with a dollop of mind-that-waistline mascarpone
Provided by Ruth Watson
Categories Dessert, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
- Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
- Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
- Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then 'burn' the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)
Nutrition Facts : Calories 380 calories, Fat 1 grams fat, Carbohydrate 73 grams carbohydrates, Sugar 25 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
HOT SPICED ORANGE AND FRUIT TEA
Make and share this Hot Spiced Orange and Fruit Tea recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 30m
Yield 3 1/2 quarts
Number Of Ingredients 9
Steps:
- Pour 2 quart boiling water over the 8 teabags.
- Brew 5 minutes, remove tea bags, set aside.
- While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
- Add remaining ingredients.
- Bring backto boil and simmer 20 minutes.
- Remove cloves and cinnamon.
- Serve hot.
- Allow each person to sweeten as they choose.
Nutrition Facts : Calories 565.5, Fat 0.5, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 145.7, Fiber 1, Sugar 134.6, Protein 1.9
CROCK-POT HOT FRUIT
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
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.
HOT FRUIT CASSEROLE
Very tasty fruit dish, especially around the fall and winter holidays. Will keep well in refrigerator for several days. Looks really attractive when served with baked ham on a buffet table. Another one of my mother's recipes for which I have no origin.
Provided by Gwanny Hill
Categories Fruit
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
- pear halves, apricot halves and spiced apple rings.
- Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
- Cook over medium heat, stirring constantly until thickened.
- Pour over fruit, cover and refrigerate overnight.
- Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
- NOTE: Cooking time refers to both cooking and chilling time.
Nutrition Facts : Calories 336, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 52, Fiber 3.1, Sugar 44.4, Protein 1.2
HOT SPICED FRUIT
This is excellent served alone, but it's also delicious as a topping for pancakes, waffles or pound cakes. If serving as a topping, you may cut the peaches and pears into smaller pieces. My family loved this served over my adopted recipe for Sourdough Pancakes recipe #7011.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 HOT FRUIT CASSEROLE
This is a recipe that I have used for many years from Taste of Home. It is a different twist on canned fruit. My friends enjoy it and often ask for the recipe.
Provided by Donna Cease
Categories Fruit Sides
Time 40m
Number Of Ingredients 8
Steps:
- 1. Drain pineapple, reserving juice.
- 2. In an ungreased shallow 3-1/2- quart baking dish combine the pineapple, apricots, peaches and pears: set aside.
- 3. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice and bring to a boil.
- 4. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. Bake uncovered at 350 degrees for 30 minutes or until heated through.
More about "spiced hot fruit food"
HOT SPICED FRUIT BAKE - WHISKAFFAIR
From whiskaffair.com
41 SPICY RECIPES THAT'LL BLOW YOUR TOP - TASTE OF HOME
From tasteofhome.com
SPICED HOT FRUIT BAKE DESSERT - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
HOT SPICED FRUIT WITH ICE CREAM RECIPE - BBC FOOD
From bbc.co.uk
EASY SPICED HOT FRUIT BAKE - YOUTUBE
From youtube.com
CALGARY STAMPEDE REVEALS 57 WEIRD AND WACKY MIDWAY FOODS FOR …
From globalnews.ca
HOW TO MAKE FRUIT BASED HOT SAUCE - GREATIST
From greatist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love