Spiced Fruit Cup Recipes

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SPICED FRUIT BAKE RECIPE



Spiced Fruit Bake Recipe image

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

2 Apples (Sliced)
2 Pear (Sliced)
1 cup Pineapple (Chunks)
1/2 cup Pomegranate
15-20 Cherries (Pitted and halved)
1 tbsp Lemon Juice
1/2 cup Dark Brown Sugar
1 tbsp Honey
1/2 cup Butter (Melted)
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 cup Roasted Pecans (Chopped)

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 SALAD



Spiced Fruit Salad image

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

SPICED FRUIT CUP



Spiced Fruit Cup image

Cream soda is the secret ingredient in this dish. You can vary the fruits to your taste; for example, I often add mango for special occasions.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 cup sliced fresh strawberries
1 cup cubed honeydew or cantaloupe
1 cup cream soda, chilled
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 medium firm banana, sliced

Steps:

  • In large bowl, combine pineapple, peaches, strawberries, melon and cream soda. Combine the sugar, cinnamon and coriander; stir into fruit mixture. Cover and refrigerate for 2-4 hours. Just before serving, add banana. Serve with a slotted spoon.

Nutrition Facts : Calories 143 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED FRUIT BAKE



Spiced Fruit Bake image

Canned fruit makes this easy compote a snap to toss together. Gently spiced with cinnamon and nutmeg, the fruity blend makes a perfect breakfast medley on a chilly morning-or a comforting dessert anytime. -Beverly Coyde, Gasport, New York

Provided by Taste of Home

Categories     Desserts     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 can (20 ounces) unsweetened pineapple chunks
1 can (15 ounces) reduced-sugar apricot halves
1 can (15 ounces) pear halves in juice
1/4 cup packed brown sugar
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vanilla yogurt

Steps:

  • Drain fruits, reserving a total of 3/4 cup juice. Place fruit in a 2-qt. baking dish. , In a small bowl, combine the brown sugar, butter, cinnamon, nutmeg and reserved juice; pour over fruit. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with a slotted spoon. , Top each serving with 1 tablespoon of yogurt.

Nutrition Facts :

SPICED HOT FRUIT



Spiced Hot Fruit image

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

2 cans (one 20 ounces, one 8 ounces) pineapple chunks
2 cans (15-1/4 ounces each) apricots, drained and quartered
1 can (29 ounces) sliced peaches, drained
1 can (29 ounces) pear halves, drained and quartered
3/4 cup packed brown sugar
1/4 cup butter, cubed
2 cinnamon sticks (3 inches)
1/2 teaspoon ground ginger

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

SPICED FRUIT



Spiced Fruit image

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

Categories     Breakfast     Brunch

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 can (20 ounces) unsweetened pineapple chunks
1 can (15-1/4 ounces) pear halves
1 can (15 ounces) mandarin oranges, drained
1 tablespoon lemon juice
3 cinnamon sticks (3 inches each)
3 fresh rosemary sprigs (2 inches each)
4 whole cloves

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

SPICED MIXED FRUIT



Spiced Mixed Fruit image

Delicious fresh fruit is hard to come by around Christmas. So this recipe calling for dried and canned fruits is fantastic.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6-1/2 cups.

Number Of Ingredients 10

2 packages (8 ounces each) mixed dried fruit
1 can (15 ounces) fruit cocktail, undrained
1 cup raisins
1 cup apple cider or juice
1/2 cup brandy or additional apple cider or juice
4-1/2 teaspoons chopped crystallized ginger
1-1/2 teaspoons ground cardamom
1-1/2 teaspoons ground allspice
2 medium apples, chopped
1 cup fresh or frozen cranberries

Steps:

  • In a 3-qt. baking dish, combine the first eight ingredients. Cover and bake at 350° for 35-40 minutes or until fruit is softened. , Stir in apples and cranberries. Bake, uncovered, for 15-20 minutes or until apples are tender. Serve warm or at room temperature.

Nutrition Facts : Calories 152 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED FRUIT SALAD



Spiced Fruit Salad image

Easy, tasty AND low fat healthy, this can be served at many occasions: brunch, showers, picnics and potlucks. Also a nice change to the standard "fruit cup" usually served before wedding reception and holiday dinners. Serve as a dessert or as a snack, which is kid-pleasing too. DO NOT serve to any child under the age of 1, due to the honey ingredient (or omit the honey, if so). A make-ahead no cook dish, cook time is for chill time. Serves 8-10, please double recipe for a larger crowd. This recipe is courtesy of Southern Living.

Provided by TheDancingCook

Categories     Breakfast

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (11 ounce) can mandarin oranges, drained
2 apples, cut up into bite sized pieces and unpeeled
1 cup raisins
2/3 cup pitted prune, cut into quarters
1/2 cup apricot halves (fresh, dried or canned, quartered, drained, if canned)
1/2 cup orange juice
1/4 cup honey
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 177.1, Fat 0.4, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 46.7, Fiber 3.6, Sugar 36.3, Protein 1.5

EASY SPICED HOT FRUIT BAKE



Easy Spiced Hot Fruit Bake image

Spiced Hot Fruit Bake {Gluten Free, Vegan option}

Provided by Lindsay Cotter

Categories     breakfast/dessert/brunch

Time 58m

Yield 5

Number Of Ingredients 13

2 cup sliced apples
2 cups pear slices
1 1/2 cup fresh cranberries
1 cup pineapple chunks (save the juice)
1 tbsp lemon juice
1/3 cup coconut palm sugar (unrefined) or brown sugar
1 tbsp maple syrup, agave, or honey
1 tsp cinnamon (extra for topping)
1/4 tsp nutmeg
1/2 stick melted butter (4 to 5 tbsp melted vegan butter can be substituted)
Optional - An additional 2 teaspoons melted coconut oil or butter to coat walnuts
1/3 cup chopped raw walnuts or pecans
extra cinnamon for nuts or serving

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

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