Spiced Fruit Bake Recipe

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Spiced Fruit Bake Recipe
Spiced Fruit Bake Recipe photo by Taste of Home
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Spiced Fruit Bake Recipe

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Canned fruit makes this easy compote a snap to toss together. Gently spiced with cinnamon and nutmeg, the fruity blend makes a perfect breakfast medley on a chilly morning...or a comforting dessert anytime. Beverly Coyde of Gasport, New York shared the recipe.
Recommended: Pear Desserts
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15 ounces) reduced-sugar apricot halves
  • 1 can (15 ounces) pear halves in juice
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vanilla yogurt

Directions

Drain fruits, reserving a total of 3/4 cup juice. Place fruit in a 2-qt. baking dish.
In a small bowl, combine the brown sugar, butter, cinnamon, nutmeg and reserved juice; pour over fruit. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with a slotted spoon.
Top each serving with 1 tablespoon of yogurt. Yield: 8 servings.
Originally published as Spiced Fruit Bake in Light & Tasty February/March 2004, p22

Nutritional Facts

2/3 cup: 132 calories, 2g fat (1g saturated fat), 5mg cholesterol, 30mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fruit.

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 can (15 ounces) reduced-sugar apricot halves
  • 1 can (15 ounces) pear halves in juice
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vanilla yogurt
  1. Drain fruits, reserving a total of 3/4 cup juice. Place fruit in a 2-qt. baking dish.
  2. In a small bowl, combine the brown sugar, butter, cinnamon, nutmeg and reserved juice; pour over fruit. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve with a slotted spoon.
  3. Top each serving with 1 tablespoon of yogurt. Yield: 8 servings.
Originally published as Spiced Fruit Bake in Light & Tasty February/March 2004, p22

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cwbuff User ID: 441425 205841
Reviewed Dec. 28, 2009

"Try using fresh pears and apricots instead of canned. I found they were too fragile and kind of disintegrated during cooking, esp the apricots. Otherwise, it tasted OK."

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