Mary's Baked Fruit Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 145
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 17 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g


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Mary's Baked Fruit

Cookin' Up Country Breakfasts Cookbook

My family first sampled baked fruit years ago while dining out. They liked it so much I decided to create my own version. The result was this attractive and tasty dish.

SERVINGS: 12-16

CATEGORY: Breakfast/Brunch

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 can (16 ounces) apricot halves, drained
  • 1 can (16 ounces) pear halves, drained
  • 1 can (30 ounces) whole plums, drained, halved and pitted
  • 1 can (29 ounces) peach halves, drained
  • 1 can (8 ounces) pineapple slices, undrained
  • 1/3 cup packed brown sugar
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Directions:

In a greased 13-in. x 9-in. x 2-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 12-16 servings.

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