Vanilla Baked Fruit Recipes

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SIMPLE MAPLE VANILLA BAKED PEARS



Simple Maple Vanilla Baked Pears image

4 ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola.

Provided by Sally

Categories     Dessert

Time 30m

Number Of Ingredients 5

4 D'Anjou pears (aka Anjou pears)
1/2 cup (120ml) pure maple syrup
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
optional toppings: maple almond granola, Greek yogurt

Steps:

  • Preheat oven to 375°F (190°C). I don't line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
  • Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon- feel free to add more cinnamon if you'd like.
  • Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
  • Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.

JAMIE OLIVER'S BAKED FRUIT



Jamie Oliver's Baked Fruit image

Jamie Oliver via Toronto's STAR newspaper. Serve with vanilla icecream, whipped cream, or yogurt cheese sweetened with a little maple syrup.(I liked my still-warm plums, nectarines and bananas with just a drizzle of brandy over-the-top.)

Provided by Gerry sans Sanddunes

Categories     Dessert

Time 17m

Yield 8-10 serving(s)

Number Of Ingredients 3

1 vanilla pod, cut in quarters
1 cup granulated sugar
4 lbs mixed fresh tender fruit (e.g. plums, nectarines, peaches, figs, apricots, strawberries, firm bananas)

Steps:

  • Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
  • Wash fruit.
  • Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
  • Place fruit in a single layer on baking sheet (s).
  • Sprinkle with about 1/2 cup of vanilla sugar.
  • (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
  • Serves 8-10.

Nutrition Facts : Calories 96.8, Carbohydrate 25, Sugar 25

VANILLA WAFER FRUITCAKE



Vanilla Wafer Fruitcake image

This was my dear grandmother's recipe. She was a farmer's wife and a very good cook. Even folks who don't like fruitcake seem to like this one.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 40 servings.

Number Of Ingredients 9

1/2 pound candied cherries
1/2 pound candied pineapple slices
1 pound walnuts, pecans or combination of both
1 pound vanilla wafers
1/4 pound raisins
2 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 can (5 ounces) evaporated milk

Steps:

  • Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.

Nutrition Facts : Calories 183 calories, Fat 10g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 64mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

ROASTED STONE FRUITS WITH VANILLA



Roasted stone fruits with vanilla image

This compote is delicious served warm with ice cream, or cold for breakfast with yogurt

Provided by Barney Desmazery

Categories     Breakfast, Dessert, Dinner, Snack

Time 30m

Yield Serves 4

Number Of Ingredients 7

175g golden caster sugar
1 vanilla pod , split in two
5 cardamom pods
zest and juice 1 lime
6 apricots , halved and stoned
3 peaches , quartered and stoned
3 nectarines , quartered and stoned

Steps:

  • Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
  • Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

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