Spiced Mixed Fruit Recipes

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.

HOT FRUIT SALAD

Steps:

• Combine first 6 ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low 3-4 hours or until heated through.

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.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

SLOW-COOKER SPICED FRUIT

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.

LIGHTLY SPICED MIXED STONE FRUIT

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).