Publisher Photo
Publisher Photo
Juicy grapes and handy canned peaches and pears are spiced just right in this delicious dish. Allspice, cinnamon and cloves give the fruit a punch of flavor. It's an easy and wonderful way to add fruit to your morning meal.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + cooling Cook: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + cooling Cook: 10 min. + chilling

Ingredients

  • 2 cans (29 ounces each) sliced peaches
  • 1 can (29 ounces) pear halves
  • 1/4 cup cider vinegar
  • 1/4 teaspoon salt
  • 4 cinnamon sticks (3 inches), broken
  • 3/4 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 1 pound seedless red grapes, halved

Directions

Drain juice from peaches and pears into a saucepan; set fruit aside. Add vinegar and salt to juices. Place cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tid with string to form a bag. Place in the saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool for 15 minutes.
In a large bowl, combine the peaches, pears and grapes. Add juices and spice bag. Cover and refrigerate for 12 hours or up to 3 days, stirring occasionally. Discard spice bag before serving. Yield: 10-12 servings.
Originally published as Spiced Fruit Bowl in Country Woman Christmas Annual 2002, p13

Nutritional Facts

1 cup: 133 calories, 0 fat (0 saturated fat), 0 cholesterol, 59mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 0 protein.

  • 2 cans (29 ounces each) sliced peaches
  • 1 can (29 ounces) pear halves
  • 1/4 cup cider vinegar
  • 1/4 teaspoon salt
  • 4 cinnamon sticks (3 inches), broken
  • 3/4 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 1 pound seedless red grapes, halved
  1. Drain juice from peaches and pears into a saucepan; set fruit aside. Add vinegar and salt to juices. Place cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tid with string to form a bag. Place in the saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool for 15 minutes.
  2. In a large bowl, combine the peaches, pears and grapes. Add juices and spice bag. Cover and refrigerate for 12 hours or up to 3 days, stirring occasionally. Discard spice bag before serving. Yield: 10-12 servings.
Originally published as Spiced Fruit Bowl in Country Woman Christmas Annual 2002, p13

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