Hot Spiced Fruit

Hot spiced fruit is a delightful and comforting dish that is perfect for Thanksgiving or during the winter season. This recipe combines canned peaches, pears, pineapple, stewed prunes, and a blend of warm spices to create a flavorful and aromatic fruit medley. It is best served the next day to allow the spices to blend with the fruit, intensifying the flavors. You can also customize this recipe by adding other fruits like apricots or Queen Anne cherries to suit your taste.

INGREDIENTS:

• 1 pound (455 g) peaches canned in water, undrained
• 1 pound (455 g) pears canned in water, undrained
• 1 pound (455 g) pineapple canned in water, undrained
• 1 cup (250 g) stewed prunes
• ½ cup (160 g) orange marmalade
• 2 tablespoons (28 g) unsalted butter
• 1 stick cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves

PREPARATION:

1. Drain the liquid from all the canned fruit, reserving 1½ cups (355 ml) to make the syrup.
2. In a saucepan, combine the orange marmalade, unsalted butter, cinnamon stick, nutmeg, cloves, and the reserved fruit liquid. Bring the mixture to a boil, then reduce the heat and simmer for 3 to 4 minutes to allow the flavors to meld together.
3. Cut the canned peaches, pears, and pineapple into chunks. Gently add them to the saucepan with the spiced syrup.
4. Transfer the mixture to a slow cooker and cook on low for at least 4 hours. This will allow the flavors to develop and the fruit to become tender.

YIELD:

12 servings

NUTRITIONAL INFORMATION PER SERVING:

• 116 g water
• 130 calories (13% from fat, 2% from protein, 85% from carbs)
• 1 g protein
• 2 g total fat
• 1 g saturated fat
• 1 g monounsaturated fat
• 0 g polyunsaturated fat
• 30 g carbs
• 3 g fiber
• 26 g sugar
• 21 mg phosphorus
• 21 mg calcium
• 0 mg iron
• 10 mg sodium
• 205 mg potassium
• 305 IU vitamin A
• 16 mg ATE vitamin E
• 7 mg vitamin C
• 5 mg cholesterol

Hot spiced fruit is a wonderful dish that brings warmth and flavor to your table during Thanksgiving or the winter season. This recipe combines canned peaches, pears, pineapple, and stewed prunes with a delicious blend of warm spices to create a fragrant and tasty fruit medley. The addition of orange marmalade adds a tangy sweetness that complements the spices and fruit beautifully.

To prepare this dish, start by draining the liquid from the canned fruit, reserving 1½ cups (355 ml) to make the flavorful syrup. In a saucepan, combine the orange marmalade, unsalted butter, cinnamon stick, nutmeg, cloves, and the reserved fruit liquid. Allow the mixture to come to a boil and then simmer for a few minutes to infuse the flavors together.

Next, cut the canned peaches, pears, and pineapple into chunks and gently add them to the spiced syrup in the saucepan. The combination of fruits provides a delightful mix of textures and flavors. Stir gently to coat the fruits in the syrup, ensuring that every piece is well-coated.

Transfer the fruit mixture to a slow cooker and cook on low heat for at least 4 hours. The slow cooking process allows the flavors to meld together, resulting in tender and infused fruits. The aroma of the warm spices will fill your home, creating an inviting atmosphere.

Hot spiced fruit can be served as a standalone dessert or paired with other accompaniments. It is delicious on its own, but you can also enjoy it over vanilla ice cream, yogurt, or even alongside a slice of pound cake. The choice is yours! The leftovers can be refrigerated and enjoyed cold the next day, as the flavors will have further developed and intensified.

In conclusion, hot spiced fruit is a delightful and versatile dish that is perfect for Thanksgiving or the winter season. The combination of canned fruits, warm spices, and a sweet syrup creates a comforting and aromatic dessert. Whether served on its own or paired with other treats, hot spiced fruit is sure to be a hit at your next gathering or as a cozy winter treat.