SPIKED SUMMER FRUIT SALAD
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
- Copyright 2016 Television Food Network, G.P. All rights reserved
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.
SPICED FRUIT
Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch.
Provided by Taste of Home
Time 15m
Yield 5 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CITRUS-SPICED MIXED OLIVES
Steps:
- Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
- Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.
SPICED FRUIT CHIPS
Provided by Aida Mollenkamp
Categories dessert
Time 2h40m
Yield About 40 chips
Number Of Ingredients 4
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.
LIGHTLY SPICED MIXED STONE FRUIT
Combine tasty stone fruits and a bit of unusual spice for a mixed fruit treat.
Provided by Renee Pottle
Categories Canned Fruit
Time 1h5m
Yield 6 pints
Number Of Ingredients 4
Steps:
- In a large pot, combine sugar, water, and mace. Bring to a boil, stirring until well combined.
- Reduce heat to a simmer.
- Drain fruit and add ½ of it to syrup mixture. Continue simmering until fruit is heated through.
- Spoon fruit into clean pint jars.
- Fill each jar with the hot syrup leaving ½ inch head space.
- Repeat with remaining fruit.
- Remove the bubbles (I use a chop stick but there is an actual tool for this process).
- Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
- Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).
BAKED MIXED FRUIT
Make and share this Baked Mixed Fruit recipe from Food.com.
Provided by QueenJellyBean
Categories Low Protein
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease a 3 qt baking dish and then layer plums, peaches, pears and apricots.
- Drain the pineapple reserving the juice. Place the pineapple over the fruit.
- In a small saucepan, combine the brown sugar, butter cinnamon, cloves and 1/2 c pineapple juice. Cook and stir over medium heat until sugar is dissolved and butter is melted.
- Pour over the fruit and bake uncovered for 20-25 minutes, until heated through.
Nutrition Facts : Calories 143.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 12.6, Carbohydrate 34.3, Fiber 3.6, Sugar 29.8, Protein 1.6
SPICED MIXED FRUIT
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin:USA.
Provided by CJAY8248
Categories Dessert
Time 20m
Yield 1 recipe, 16 serving(s)
Number Of Ingredients 11
Steps:
- Drain fruit juices into saucepan. Add sugar, vinegar, salt, and cinnamon. Tie allspice and cloves in small cheesecloth bag and add to juices. Heat to boiling point and boil 5 minutes. Add all fruits and simmer 10 minutes. Do not boil. Cool. Remove bag of spices. Cover and chill at least 24 hours before serving. Good with meat or poultry as a relish, or with whipped cream for an unusual dessert. Fruit will keep several weeks in refrigerator without canning. The recipe did not say how many servings. I guess about 16. Prep time does not include 24 hour chilling.
Nutrition Facts : Calories 127.2, Fat 0.5, SaturatedFat 0.1, Sodium 78.8, Carbohydrate 31.5, Fiber 3.3, Sugar 27.4, Protein 1.5
HOT OR COLD SPICED FRUITS
A delicious fruit compote, so easily made with canned fruits and spices. Serve this as a dessert or side dish to dinner or breakfast.
Provided by Sageca
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients with syrups.
- Cover and refrigerate.
- Remove cinnamon sticks before serving.
- If desired warm fruits just before serving.
Nutrition Facts : Calories 105.1, Fat 0.2, Sodium 6.4, Carbohydrate 27.5, Fiber 2.5, Sugar 25, Protein 0.6
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
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
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