Stewed Holiday Fruit Recipe

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Stewed Holiday Fruit Recipe

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5 1 1
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Dried apricots, prunes and fresh bananas are drizzled with a sweet cider and marmalade sauce in this fruity concoction from our Test Kitchen, Hints of cinnamon and citrus lend a festive zest to each cool spoonful. Serve a bowlful of this fun fruit for breakfast, snacktime or dessert.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 12 dried apricots
  • 12 pitted dried plums
  • 1-1/2 cups apple cider or unsweetened apple juice
  • 2 cinnamon sticks (3 inches)
  • 8 whole cloves
  • 2 whole allspice berries
  • 1/4 cup orange marmalade
  • 2 teaspoons lemon juice
  • 1 teaspoon butter
  • 2 medium firm bananas, sliced
  • 2 tablespoons sliced almonds, toasted

Directions

In a small saucepan, combine the first six ingredients. Bring to a boil. Remove from heat; refrigerate, covered, overnight.
Strain cider, reserving liquid; set apricots and plums aside. Discard spices. In a small saucepan, combine marmalade, lemon juice, butter and reserved cider. Bring to a boil, stirring occasionally. Cool. Divide apricots, plums and bananas among serving dishes; drizzle with cooled sauce. Sprinkle with almonds. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Stewed Holiday Fruit in Light & Tasty December/January 2002, p10

Nutritional Facts

3/4 cup: 259 calories, 3g fat (1g saturated fat), 3mg cholesterol, 26mg sodium, 61g carbohydrate (0 sugars, 5g fiber), 2g protein.

  • 12 dried apricots
  • 12 pitted dried plums
  • 1-1/2 cups apple cider or unsweetened apple juice
  • 2 cinnamon sticks (3 inches)
  • 8 whole cloves
  • 2 whole allspice berries
  • 1/4 cup orange marmalade
  • 2 teaspoons lemon juice
  • 1 teaspoon butter
  • 2 medium firm bananas, sliced
  • 2 tablespoons sliced almonds, toasted
  1. In a small saucepan, combine the first six ingredients. Bring to a boil. Remove from heat; refrigerate, covered, overnight.
  2. Strain cider, reserving liquid; set apricots and plums aside. Discard spices. In a small saucepan, combine marmalade, lemon juice, butter and reserved cider. Bring to a boil, stirring occasionally. Cool. Divide apricots, plums and bananas among serving dishes; drizzle with cooled sauce. Sprinkle with almonds. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Stewed Holiday Fruit in Light & Tasty December/January 2002, p10

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MY REVIEW
joedebfry User ID: 265172 34339
Reviewed Dec. 6, 2009

"I enjoy the homey goodness of this stewed fruit when the weather is cool. I don't care for orange marmalade so I substituted apricot preserves."

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