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Mary's Baked Fruit Recipe

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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.

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Mary's Baked Fruit Recipe

Prep/Total Time: 30 min.

Yield: 12-16 Servings

10 20 30

Ingredients

1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
2 cans (15 ounces each) plums, drained and halved
1 can (29 ounces) peach halves, drained
1 can (8 ounces) pineapple slices, undrained
1/3 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

In a greased 13-in. x 9-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.

Nutritional Facts 1 serving (1/2 cup) equals 145 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 17 mg sodium, 36 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Mary's Baked Fruit in Cookin' Up Country Breakfasts Cookbook , p85

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Reviewed on Mar. 31, 2013 by jesboc

Made this for a Easter Sunday brunch. it was perfect with a baked ham platter. There are no canned plums anywhere in my area so I substituted a can of lychee's.