CONTEST-WINNING HOT FRUIT COMPOTE
"This sweet and colorful fruit compote is perfect with an egg casserole at a holiday brunch. It can bake right alongside the eggs, so everything is conveniently done at the same time," notes Joyce Moynihan in Lakeville, Minnesota.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. , Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 193 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 3g fiber), Protein 1g protein.
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
SHERRIED BAKED FRUIT
I generally make this with cream sherry, but you can use dry if you want it not quite so sweet. The refrigerating overnight is to allow the fruit and sherry sauce flavors to blend more thoroughly. It's good served hot out of the oven or cold later on (after baking of course). May be served in dishes or poured over pound cake, pudding or ice cream. Or you can put a dollop of vanilla ice cream on top. Times do not include chilling time overnight.
Provided by echo echo
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter and flour in small saucepan over low heat, blending until smooth.
- Stir in sugar.
- Slowly add sherry, stirring constantly, until thickened.
- Combine the sauce with the drained fruits in a 2-quart casserole.
- Cover and refrigerate overnight.
- Bake at 350° for 30 minutes.
Nutrition Facts : Calories 496, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.6, Carbohydrate 103.9, Fiber 7.2, Sugar 91.3, Protein 2.4
HOT FRUIT CASSEROLE
Very tasty fruit dish, especially around the fall and winter holidays. Will keep well in refrigerator for several days. Looks really attractive when served with baked ham on a buffet table. Another one of my mother's recipes for which I have no origin.
Provided by Gwanny Hill
Categories Fruit
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
- pear halves, apricot halves and spiced apple rings.
- Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
- Cook over medium heat, stirring constantly until thickened.
- Pour over fruit, cover and refrigerate overnight.
- Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
- NOTE: Cooking time refers to both cooking and chilling time.
Nutrition Facts : Calories 336, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 52, Fiber 3.1, Sugar 44.4, Protein 1.2
SOPAIPILLAS AND SHERRIED FRUIT COMPOTE ON HONEY PASTRY CREAM WITH VINAGRES DE YEMA GRAN RESERVA GLAZE
Steps:
- To prepare pastry cream, place the milk in a saucepan. Split the vanilla bean and scrape the seeds into the milk and add the bean as well. Heat the milk over medium heat and bring to a boil.
- While the milk is heating, combine the egg yolks, sugar, and honey in a mixing bowl. Add the cornstarch and mix until smooth. Once the milk is boiling, remove the vanilla bean and add 1/4 of the milk to the egg mixture, whisking continuously making sure the eggs do not scramble. Once the yolks are tempered, return the egg mixture to the milk in the saucepan and continue whisking over medium heat until the mixture bubbles and thickens. This should take 1 to 2 minutes. Once the cream has thickened, place it in a bowl over an ice bath and cover with plastic wrap. Allow the cream to cool thoroughly.
- Sopaipillas: Using a large mixing bowl, blend the flour, salt and baking powder. In another bowl, dissolve the yeast in the warm water to activate and add to the flour mixture. Incorporate the milk slowly to form a single ball of dough. Knead the dough until smooth, cover and allow to rise until doubled in size.
- In a large pot or fryer, heat the oil to 360 to 375 degrees F.
- On a floured work surface, roll the dough out to 1/4-inch thickness. Using a cutter or knife cut the dough into desired serving size portions. Drop the sopaipillas, 2 or 3 at a time, into the oil and fry, turning them often until browned. Remove with a skimmer and place on paper towels to drain. Sprinkle the warm sopaipillas with cinnamon and powdered sugar.
- To make the fruit compote, place the ingredients in a mixing bowl and toss until the fruits are evenly coated. Allow the fruit to marinate in the refrigerator for at least 2 hours. Strain fruit from liquid before serving.
- To make the glaze, place the vinegar in a saucepan and over medium heat reduce by half. Dissolve the honey in the warm vinegar and allow to cool. Set aside.
- To serve, split the sopaipillas open and pipe in a portion of the pastry cream. Fill the remainder of the sopaipillas with fruit compote. Place the sopaipillas on each plate, drizzle the glaze around the sopaipillas and dust with powdered sugar and cinnamon. Finish with a dash of vinegar on the fruit compote.
HOT SHERRIED FRUIT CASSEROLE RECIPE - (5/5)
Provided by karen1
Number Of Ingredients 12
Steps:
- Drain fruit and arrange in layers in a 2 qt. casserole. Cook sauce in double boiler until thick and smooth. Pour hot sauce over fruit cover and refrigerate overnight or several days. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.
HOT FRUIT COMPOTE
This dessert is perfect for holiday buffets. You can make it the day before and simply warm it before serving. It's delicious hot and after it cools, it's a healthy alternative to most desserts, plus it's a hit with kids and grown-ups alike.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.
- Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.
- Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
Nutrition Facts : ServingSize 1 serving
SHERRIED HOT FRUIT
Number Of Ingredients 10
Steps:
- Drain fruit and cut into bite-sized pieces. In a 3-quart casserole dish, layer fruit, dotting each layer with butter, a sprinkle of brown sugar, and almonds. Top with macaroons. Sprinkle with sherry or fruit juice. Bake at 350° for 20 minutes.
Nutrition Facts : Nutritional Facts Serves
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