Spiced Fruit Recipe
Spiced Fruit Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Sue Gronholz of Beaver Dam, Wisconsin turn convenient canned fruit into something special with cinnamon, cloves, rosemary and lemon juice. With its festive flavor, the sunny dish is perfect for a Christmas brunch.
Recommended: Pear Desserts
MAKES:
5 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 5 min. Cook: 10 min. + chilling

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15-1/4 ounces) pear halves
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 tablespoon lemon juice
  • 3 cinnamon sticks (3 inches each)
  • 3 fresh rosemary sprigs (2 inches each)
  • 4 whole cloves

Directions

Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature.
Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving. Yield: 5 servings.
Originally published as Spiced Fruit in Light & Tasty December/January 2003, p18

Nutritional Facts

3/4 cup: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fruit.

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15-1/4 ounces) pear halves
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 tablespoon lemon juice
  • 3 cinnamon sticks (3 inches each)
  • 3 fresh rosemary sprigs (2 inches each)
  • 4 whole cloves
  1. Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature.
  2. Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving. Yield: 5 servings.
Originally published as Spiced Fruit in Light & Tasty December/January 2003, p18

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